Firehouse Chili - 2017 winner Hormel Chili’s American’s Best Firehouse Chili Contest
Louisiana firefighter Jeremy Chauvin dedicated the recipe to his brother, Spencer. a local fire chief who died while on the job in 2016. The actual chili recipe comes from Chauvin’s mom, and adds a New Orleans twist to a classic red chili. The ground beef, spices, and tomatoes are combined with a dark roux, made from butter and flour cooked until the mixture goes a deep shade of brown. The roux is mixed with “trinity,” a mix of bell peppers, onions, and celery native to Louisiana, then added into the chili. Recipe declares as prepared below serves 8 people. That is a VERY generous serving!
For the chili mixture
2 tablespoons cooking oil
3 pounds ground beef
1 ½ teaspoons salt
½ teaspoon black pepper
½ teaspoon white or cayenne pepper
½ teaspoon turmeric
½ teaspoon curry powder
1 tablespoon chili powder
3 tablespoons steak sauce (or soy sauce)
2 tablespoons Worcestershire sauce
3 ½ cups diced tomatoes
1 cup ketchup
2 cups tomato sauce
1 ½ cups tomato paste
1-2 cups V-8 juice 1 tablespoon apple cider vinegar Hot sauce to taste.
For the roux mixture
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons flour
3 stalks celery, diced
2 bell peppers, diced (this used red and yellow jarred roasted peppers)
1 white onion, diced
2 shallots, diced ( this used an additional onion instead)
3 cloves garlic, finely diced
Cooking Instructions:1. In Dutch oven over medium-high heat, add 2 tablespoons of oil. Brown ground beef.
2. Drain beef; return to Dutch oven. Add salt, white pepper, black pepper, curry powder, turmeric, chili powder, steak sauce, and Worcestershire sauce. Add diced tomatoes, cover, and cook 15 minutes.
3. In large skillet, melt 2 tablespoons butter. Add 1 tablespoon olive oil. When the butter is foamy, whisk in 2 tablespoons flour until fully incorporated. Whisk until the mixture reaches a dark brown color.
4. Add diced celery, bell peppers, onion, shallots, and garlic. Stir to fully combine.
5. Uncover the chili mixture, and add roux with vegetables. Add ketchup, tomato sauce, tomato paste, V-8 juice and apple cider vinegar. Bring up to a simmer and serve hot. Taste and add hot sauce to taste.
6. Enjoy with cheese, sour cream, chips, on a burger, or any other way you want!
This is a quick , easy and very versatile recipe. As long as you start with the three key ingredients – corn, peaches and tomatoes – you can make it to the spiciness you desire. It can be pureed, as in recipe below, or left chopped for a chunky salsa.
Baked Stuffed Peppers
1 ¼ pounds ground meat
3 cloves garlic, minced
1 onion, diced
2 cups fresh diced tomatoes
1 cup shredded Cheddar cheese
1 ½ cups chicken broth
6 bell peppers
Serves 4 – 5
4 to 5 large bell peppers, de-stemmed and clean of seeds
2 tablespoons olive oil
1 large garlic clove, minced or pressed
1 onion*, finely diced
¾ to 1 lb. ground pork
1 cup diced mushrooms (button or shitake work well)
1 cup diced tomatoes
½ cup shredded cilantro
*Shallots, leeks, garlicscapes and ramps are all happy variations depending on availability.
Any Pepper Slaw
Recipe by Sherri Brooks Vinton
1/2 tsp. salt
1/2 tsp. Smoked Spanish Paprika
2 Tbs. apple cider vinegar
3 Tbs. olive oil
1 Tbs. maple syrup
4-6 peppers, a mixture of colors and hot and sweet, cut into julienne strips
2 cups of farm fresh vegetables cut into julienne or shredded on a box grater - such as carrots, cabbage, zucchini, yellow squash
1 cup chopped fresh herbs (optional)
In a large bowl, whisk salt and paprika with vinegar until salt dissolves.
Add oil and syrup and whisk to combine.
Add remaining ingredients to vinaigrette, toss, and serve.
Can be made up to 4 hours ahead. Serves 6-8 as a side dish.
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