FIREHOUSE CHILI GUMBO
This recipe is adapted from the one that a Louisiana firefighter named Jeremy Chauvin entered into a national cook-off run by Hormel Foods in 2017, and that took home the prize for America's Best Firehouse Chili. It is not really a chili in the Texas sense of the word. There is a roux at its base - it's more like a chili gumbo, a bayou take on the original red. Serve with grated cheese and corn chips. Chauvin told me he was moved to enter the chili contest as a way to honor his brother Spencer, also a firefighter, who was killed in the line of duty in 2016. "I just want people to remember his sacrifice," he said.
Provided by Sam Sifton
Categories soups and stews
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 28
Steps:
- Make the chili. Heat the oil in a large skillet or heavy-bottomed pot set over medium-high heat. Working in batches, cook the beef, stirring often, until it has begun to brown at the edges. Using a slotted spoon, transfer browned meat to a bowl.
- Pour off excess fat, turn heat down to medium and return the browned beef to the skillet or pot. Add salt, peppers, chile powder, turmeric, oregano and cumin, and stir to combine. Add steak sauce, Worcestershire sauce and diced tomatoes, and stir again. Cover the skillet or pot, and cook, stirring a few times, for 15 minutes or so.
- Make the gumbo. Place a large pot with a heavy bottom over medium heat, and put the butter and oil into it. When the butter is melted and foaming, sprinkle the flour into the pan, and whisk to combine. Continue whisking until the mixture is golden brown, approximately 15 to 20 minutes. Add the onion, shallots, bell peppers, celery and garlic, and cook, stirring often, until the vegetables have started to soften, approximately 10 to 15 minutes.
- Make the chili gumbo. Add the beef mixture to the pot with the vegetables along with the tomato paste, tomato sauce, tomato juice and ketchup, and stir to combine. Cook, stirring occasionally, for 30 to 45 minutes, then add apple-cider vinegar and hot sauce to taste. Take the pot off the heat, and serve, or allow to cool and refrigerate overnight to allow the flavors to cure. Heat before serving.
FIREHOUSE BBQ SAUCE
This recipe has been passed down by word of mouth in our fire station for years! It is fabulous and you can control how hot it is by how much red pepper you add. Please note that the longer it sits, the hotter it gets! Great on chicken, pork, and just about anything you can think of. Try it on a cracker with a slice of cheese!
Provided by LAURAL840
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 20m
Yield 64
Number Of Ingredients 5
Steps:
- Pour ketchup into a large saucepan. Pour vinegar into the ketchup bottle, shake to loosen any remaining ketchup, and pour into the saucepan. Save the bottle, and clean. Stir in the brown sugar, butter, and red pepper flakes. Cook over medium heat until almost boiling, but do not boil. For convenience, refrigerate leftover sauce in the clean ketchup bottle.
Nutrition Facts : Calories 61.5 calories, Carbohydrate 12.3 g, Cholesterol 3.8 mg, Fat 1.6 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.9 g, Sodium 249.3 mg, Sugar 11.6 g
FIREHOUSE TOMATO SAUCE
We were shopping at a local grocery store near the firehouse trying to decide on dinner and I decided to make some pasta with tomato sauce and meatballs. I used only what was available in this store and it came out fantastic. The San Marzano canned tomatoes are a little bit pricier but you seriously can taste the difference and it's worth it. The cola sounds weird but it's an old tip from a culinary instructor and I prefer it to straight sugar. For me adding meat to this in the last hour really makes the flavor better but I'll post that later under another recipe. On it's own its still a great sauce. I adapted this to a gluten free version for my girlfriend, for those interested check it out.
Provided by Dony001
Categories Sauces
Time 3h20m
Yield 4-5 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F.
- Heat oil in a skillet under low heat add onions and shallot. Saute until lightly translucent and soft.
- Slice Plum tomatoes lengthwise, sprinkle with salt and olive oil. Bake for 10mins on each side or until browned.
- Add garlic, stir often and be very careful to watch for burning, about 2 minutes If you see spots of garlic getting brown add small splashes of water over them. Once the garlic is done add the tomato paste, herbs, pepper flakes, salt, pepper, and mix until the paste and onions are blended, another 2-3 minutes.
- Add tomatoes, roasted plum tomatoes, cola, water and butter. Bring to a light simmer for 3 hours Do net let it boil. After 2 hrs taste and adjust seasoning if necessary, before that the flavors have not concentrated. For texture I mashed it with a potato masher, if you prefer it chunky disregard.
- Serve with your favorite pasta and enjoy.
FIREHOUSE BARBECUE SAUCE
Make and share this Firehouse Barbecue Sauce recipe from Food.com.
Provided by Abby Girl
Categories Sauces
Time 15m
Yield 3 cups
Number Of Ingredients 13
Steps:
- Combine all the ingredients in a bowl; blend well. Let sit overnight, chilled to allow the flavors to merge.
Nutrition Facts : Calories 584.1, Fat 20, SaturatedFat 2.8, Sodium 1762.8, Carbohydrate 97.9, Fiber 6.3, Sugar 58.8, Protein 9.4
FIREHOUSE TOMATO SOUP
Make and share this Firehouse Tomato Soup recipe from Food.com.
Provided by Millereg
Categories One Dish Meal
Time 30m
Yield 4 quarts, approximately, 6-12 serving(s)
Number Of Ingredients 13
Steps:
- Sauté onions and garlic in olive oil until the are soft.
- Add tomatoes and reduce heat to low.
- Stir or whisk in the peanut butter until thoroughly mixed and then add all the other ingredients.
- Simmer over low heat, stirring frequently, for 10 to 15 minutes.
- This soup will burn easily if not stirred enough and/or if soup is allowed to boil.
- Feeds 12 firefighters or 8 really hungry firefighters or 6 starving firefighters.
THE ULTIMATE FIREHOUSE CHILI RECIPE
I saw this recipe online some four or five years ago, modded it each time that I made it, and eventually came to the below listed version as my personal favorite. Seems as though it won some contest in California. Could be wrong on that, but that is all I remember. I love it. Maybe one of you all will like it too. Tips. The type of beer is up to you. The coffee, I use a dark roast or espresso. Decaf or regular, I just use what is around. Make sure not to use pickled red peppers. They need to be preserved in salt and water only. Preferably charred before being jarred. More details - please mince the poblanos and serranos, and rough chop the onion. Use an old, angry, bitter onion. I am serious.
Provided by Chef Valbowski
Categories Steak
Time 10h
Yield 12 serving(s)
Number Of Ingredients 27
Steps:
- In a large crock pot set on low, combine tomato paste, tomato sauce, kidney beans, garlic powder, onion powder, cumin, chili powder, parsley, oregano, pork and beans, salt, pepper, chili hot beans, habenero sauce, serranos, Poblano chiles, and dry pasta (optional) and bring to a simmer. While that is simmering, in an oven set to 300 degrees, heat the steak, the pork and beef in a large pan- swimming in several cups of coffee, and bake about an hour and half. While that is in the oven, brown the sausages. Drain the meat, season to taste with whatever herbs and spices you want, bring to the burner and brown lightly in a large pan. Drain the meat, season once more and add to the rest of the items waiting in the crock pot. Add the beer and cook on the keep warm setting in the crock pot overnite.
Nutrition Facts : Calories 624.1, Fat 28.9, SaturatedFat 10.3, Cholesterol 108.8, Sodium 1499, Carbohydrate 47.8, Fiber 13.6, Sugar 9, Protein 44.4
FIREHOUSE CHILI
This is an excellent chili recipe. My husband is a chili lover and requests this about once a week in the Winter. It's a little on the hot/spicy side but you can adjust the amount of seasonings if you want it milder. I like to serve this with cornbread muffins and/or crackers. (Estimated prep time. Although it calls for cooking the chili 2 hours you can cook it on low for several hours).
Provided by Anita Harris
Categories Meat
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large pot. Brown together ground beef, onion and garlic; drain well.
- Add all the spices along with the Ro-tel tomatoes, tomato sauce, kidney beans and tomato juice. Mix well and bring to a boil.
- Simmer 1/2 hour uncovered and 1-1/2 hours covered. (If too thick you can add additional tomato juice or water).
Nutrition Facts : Calories 390, Fat 17.2, SaturatedFat 5.6, Cholesterol 57.8, Sodium 959.1, Carbohydrate 33.3, Fiber 10, Sugar 3.2, Protein 27.1
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