Deadman’s Firehouse Chili
Deadman’s Firehouse Chili
This fiery chili, originating from Don Houston’s Chili-Pot circa 1983, is sure to warm you up on a chilly evening with its bold flavors and spicy kick.
Ingrediënten
- 2 ½ pounds lean coarse ground beef chuck
- 1 pound turkey coarsely chopped and boned
- 3 cups stewed chopped tomatoes
- 1 ½ cups tomato paste
- 4 tablespoons chili powder
- 6 whole jalapeno peppers
- 1 ½ teaspoons cayenne flakes
- 1 ½ teaspoons salt
- 1 tablespoon blackstrap molasses
- 3 medium onions chopped
- ¼ cup chopped green and/or red bell pepper
- 2 ounces tequila
- 6 cloves garlic minced
- 12 ounces beer not lite
- ¼ cup masa harina
- 1 teaspoon Angostura Bitters
- 4 ounces sour mash whiskey
- 3 bay leaves
- 4 tablespoons ground cumin
Instructies
- In a large pot, cook the ground beef, turkey, 1 clove of minced garlic, and 1 chopped onion together until the meat is browned and cooked through.
- In a separate bowl, mix together all remaining ingredients except for 1 tablespoon of ground cumin.
- Pour the mixed ingredients over the cooked meat in the pot.
- Bring the mixture slowly to a boil, stirring continuously until it begins to boil.
- Once boiling, cook for 10 minutes over medium heat, stirring occasionally.
- Lower the heat to medium-low and continue to cook for an additional 15 minutes, stirring several times.
- Reduce the heat to simmer and cook for 1.
- 5 to 2 hours, stirring frequently.
- After cooking for 1 hour, add the remaining tablespoon of ground cumin.
- For extra heat, slit the sides of the jalapeno peppers and add more as desired.
- Serve the chili hot over rice with fresh cornbread or enjoy it over scrambled or fried eggs for a delicious twist.
Notes / Tips / Wine Advice:
Wine Advice:
This bold and spicy chili pairs well with a robust red wine like Cabernet Sauvignon or Zinfandel to complement its intense flavors.
Nutritional Information
Calories: 540 kcal | Carbohydrates: 25 g | Protein: 45 g | Fat: 30 g | Fiber: 6 g | Sugar: 10 g
