This recipe won the Blum invitational chili cook-off/Super Bowl® party. It really is good. Many people say this but this one guarantees an empty pot when taken to potlucks. I got this recipe from my friend Mark, who has spent his life in public safety positions. He hasn't forgotten his firehouse roots as evidenced by this recipe.

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Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook and stir ground beef in a large soup pot over medium heat until meat is browned and crumbly, about 10 minutes. Pour kidney beans, beef bouillon, plum tomatoes, tomato puree, beer, and Worcestershire sauce into beef. Stir in dry onion soup mix, red pepper flakes, dried chipotle pepper, cumin, thyme, and oregano.

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  • Bring mixture to a boil, reduce heat to low, and cook at a simmer until thickened, 1 to 1 1/2 hours.

Nutrition Facts

246 calories; protein 18.5g 37% DV; carbohydrates 20.3g 7% DV; fat 9.6g 15% DV; cholesterol 45.9mg 15% DV; sodium 1058.1mg 42% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2013
First, I will say that I can see how this chili was the cook-off champ, it's really that good. I typically don't use a recipe for making chili, but I was a little intrigued by the lack of both chili powder and onions in this recipe. Not to worry because you won't miss either. Only change I made was omitting the chipotle pepper because it's a flavor we don't care for. It will take about two hours to cook down, so plan accordingly, and give it a chance to develop its hearty and robust flavor. I bought a can of plum tomatoes as called for in the recipe, but IMO it's not key to the recipe's success, and I didn't like having to cut the whole tomatoes into small pieces (yeah, maybe I'm a little lazy). Next time, I'll use the canned diced tomatoes, thinking the fire roasted ones might be perfect. Good recipe for sure. Thanks to both Bob and to Mark for sharing. Read More
(11)

Most helpful critical review

Rating: 1 stars
06/24/2014
It was very oregano-y which to me is not a flavor I associate with chili. Read More
8 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/25/2013
First, I will say that I can see how this chili was the cook-off champ, it's really that good. I typically don't use a recipe for making chili, but I was a little intrigued by the lack of both chili powder and onions in this recipe. Not to worry because you won't miss either. Only change I made was omitting the chipotle pepper because it's a flavor we don't care for. It will take about two hours to cook down, so plan accordingly, and give it a chance to develop its hearty and robust flavor. I bought a can of plum tomatoes as called for in the recipe, but IMO it's not key to the recipe's success, and I didn't like having to cut the whole tomatoes into small pieces (yeah, maybe I'm a little lazy). Next time, I'll use the canned diced tomatoes, thinking the fire roasted ones might be perfect. Good recipe for sure. Thanks to both Bob and to Mark for sharing. Read More
(11)
Rating: 4 stars
01/09/2013
Thought this recipe was great and quickly put together with the follow changes. Replaced 1/2 teaspoon crushed dried chipotle pepper with 1/2 teaspoon of Cayenne Pepper - because I'm not a fan of (Smokey Tasting) Chipotle Pepper. I doubled the amount of chop meat and Kidney beans. Because I made a good tasting error I'm staying with Tablespoon measurements instead of teaspoon measurements for the whole recipe except the Cayenne pepper. Keep it at 1/2 Teaspoon for mild heat. I served the Chili with rice and Pillsbury Crescent Rolls. Next time while browning the chop meat I'm going to add Fresh Chopped Jalapeno Peppers for more heat. And Maybe a little more Cayenne Pepper 1/4 teaspoon. Read More
(6)
Rating: 4 stars
03/04/2015
Mark's Firehouse Chili Haiku: "Beer was optional I'm glad I didn't use it wouldn't have been thick." Followed the recipe to a "T" other than not using the optional beer only b/c the only kind we had around was Natty Ice which sounded grody in chili. Even if we'd had a quality beer around I would've regretted adding more liquid to this chili b/c it wasn't as thick as we like ours to be. Texture aside the taste was great and it's the 1st chili that I've ever had w/ dry onion soup mix which made for an interesting flavor. Oh and I wasn't familiar w/ what a 7 oz. can of tomato "puree" was so I used a small can of tomato paste. Read More
(3)
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Rating: 5 stars
10/09/2013
Loved this chili! I'm making it my standard chili recipe now. I left out the beer(since I didn't have any) and the chipotle peppers. I added a handful of chopped onion. I also used a fresh garden tomato rather than the canned ones. Read More
(2)
Rating: 4 stars
08/26/2013
I have never used beer in a chili before but I thought it added a nice depth. I did use fresh tomatoes instead of canned and made it vegetarian by substituting Morningstar soy crumbles for the ground beef. Read More
(1)
Rating: 5 stars
01/05/2016
I will be making this in my firehouse for sure. A couple of changes..substituted the onion soup powder for 1-2 tbsb of onion powder (didnt have the soup powder) and we cooked a ham a few nights ago so I simmered the bone in there for two hours (boiled for five minutes at the end to get the right thickness). I took the ham meat off the bone and chopped it then put it in the chili...very good. Read More
(1)
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Rating: 1 stars
06/24/2014
It was very oregano-y which to me is not a flavor I associate with chili. Read More