Firehouse Chili Recipe - seriously delicious!! So simple and it tastes great! All you need is some cornbread and dinner is done! Ground beef, onion, garlic, tomato sauce, Rotel tomatoes, beef broth, cumin, chili powder, oregano, cayenne pepper, and chili beans. Great for potlucks and parties. Can make on the stove or in the crockpot. Leftovers are good on top of a baked potato! YUM! #chili #slowcooker #soup
3(10-oz)cans Rotel diced tomatoes and green chilies, undrained
1cuptomato sauce
1cupbeef broth
3(16-oz)can chili beans, undrained
Instructions:
In a Dutch oven, cook ground beef until no longer pink. Drain fat.
Add remaining ingredients. Bring to a boil, reduce heat to simmer and cook 30 to 45 minutes.
Notes:
I used lean ground beef in this recipe. You can substitute ground turkey if you prefer. I will sometimes use half ground beef half sausage in this chili recipe. YUM!This chili gets its name Firehouse Chili from the three cans of diced tomatoes and green chilis in the recipe. The Rotel tomatoes give the chili the perfect amount of heat. If you are worried about the heat, you can use Mild Rotel tomatoes or two cans of regular diced tomatoes.To make a gluten-free chili, look for a gluten-free chili powder such as Badia. Also, Bush's beans are all gluten-free.To make the chili in the crockpot, brown the meat and then dump everything in the crockpot. Cook on LOW for 6 to 8 hours or on HIGH for 3 or 4 hours. I love making this chili in the crockpot. SO easy!The chili will keep in the refrigerator for 4 or 5 days.This recipe makes a lot of chili. It is perfect for parties, potlucks, and tailgating. If you aren't feeding a crowd, you can definitely freeze the leftovers. I like to freeze the leftover chili in individual containers for a quick meal later. When ready to serve, thaw completely and either reheat in the microwave or on the stove.The leftovers are great on baked potatoes and nachos.