Firehouse Chili

Firehouse cooks need dishes that can be stopped and started again after they return from a fire. Chili can take it. This recipe is like the one from the New York Fire Department guys who cooked Chili for the Chiefs on the USS John F. Kennedy during a Fleet Week visit in 1990.

Firehouse Chili

3 4-ounce cans diced green chilies

2-pounds ground round beef

1-pound Italian sausage, skinned and crumbled

5 tablespoons vegetable oil

4 cups beef stock

1 teaspoon saffron threads

2 cups coarsely chopped onions

2 tablespoons finely chopped garlic

1 teaspoon dried oregano, crushed

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

2 tablespoons chili powder

1 teaspoon salt

Freshly ground black pepper, to taste

One 6-ounce can tomato paste

One 30-ounce can red kidney beans, drained

Garnish: Shredded Cheddar cheese, minced green onion, sour cream, saltine crackers.

In a bowl place canned green chilies and mash with the back of a cooking spoon to make a rough puree.

In a large heavy skillet, brown the ground meat and sausage in 2 tablespoons of the oil. Transfer to a large soup pot.

In the same skillet, add the beef stock and bring to a boil. Remove the stock from the heat, then crumble the saffron and add to the stock. Pour stock into soup pot.

Add the remaining 3 tablespoons of oil to the skillet and cook the onions and garlic for 5 minutes, stirring frequently. Remove from the heat. Add pureed chilies, oregano, cumin cayenne pepper, chili powder, salt and black pepper; stir together.

Add the tomato paste and onion/chili mixture to the soup pot and mix thoroughly. Over medium-high heat bring to a boil. Stir. Reduce heat and simmer in a half-covered pot for 1-1/2 hours.

Add the beans 10 minutes before completion.

Serve in warm bowls with saltine crackers on the side. Garnish with cheese, green onions and sour cream as desired.