Firehouse Chili
Bold, hearty, and packed with flavor, Firehouse Chili is the ultimate comfort food for spice lovers and chili enthusiasts alike. This one-pot wonder combines ground beef and pork with a vibrant mix of diced onions, bell peppers, and garlic, simmered to perfection in a rich tomato base infused with robust chili powder, smoky paprika, and a touch of cumin. For those who crave extra heat, jalapeños and cayenne pepper provide the perfect kick. A surprise hint of dark chocolate or cocoa powder deepens the flavor, making this chili uniquely irresistible. Loaded with kidney beans and black beans for texture and heartiness, it’s a meal in itself. Perfect for feeding a crowd, this chili cooks low and slow for maximum richness, and it’s best served with your favorite garnishes like fresh cilantro, sour cream, and shredded cheddar cheese. Pair it with warm cornbread or enjoy it over rice for a satisfying, crowd-pleasing dish that brings the heat!
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Recipe Information
Ingredients
- 2 pounds ground beef
- 1 pound ground pork
- 2 tablespoons olive oil
- 2 large onion, diced
- 2 medium bell peppers (red, green, or yellow), diced
- 4 cloves garlic, minced
- 1 medium jalapeño, minced (optional, for extra heat)
- 3 tablespoons tomato paste
- 28 ounces canned diced tomatoes
- 28 ounces canned crushed tomatoes
- 15 ounces canned red kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 1 cup beef or chicken broth
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 2 teaspoons dried oregano
- 0.5 teaspoons cayenne pepper (optional, for extra heat)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon dark chocolate or unsweetened cocoa powder
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- sour cream (optional, for serving)
- shredded cheddar cheese (optional, for serving)
Instructions
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onions and bell peppers to the pot. Sauté for 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic and jalapeño (if using). Cook for another 1-2 minutes, until fragrant.
Add the ground beef and ground pork to the pot. Break it up with a wooden spoon and cook until browned, about 8-10 minutes. Drain any excess fat if necessary.
Stir in the tomato paste and cook for 2-3 minutes, allowing it to deepen in flavor.
Add the diced tomatoes, crushed tomatoes, kidney beans, black beans, and broth to the pot. Stir to combine.
Season with chili powder, cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper (if desired). Stir well to evenly distribute the spices.
Bring the chili to a gentle boil, then reduce the heat to low and let it simmer uncovered for 60-90 minutes, stirring occasionally to prevent sticking.
During the last 10 minutes of cooking, stir in the dark chocolate or cocoa powder to add depth of flavor.
Taste the chili and adjust seasoning as needed by adding more salt, pepper, or spices.
Serve hot, garnished with chopped fresh cilantro, sour cream, and shredded cheddar cheese, if desired. Enjoy with cornbread, crackers, or over rice!
Nutrition Facts
Calories |
705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1212 mg | 53% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 10.9 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 177 mg | 14% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1322 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
