Marks Firehouse Chili

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.

Step: 1

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.

Step: 2

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

Per Serving: 246 calories; protein 18.5g; carbohydrates 20.3g; fat 9.6g; cholesterol 45.9mg; sodium 1058.1mg.

The word “stew” can refer to both a food and a make dishes method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, but it does have a few notable differences. The meat is chopped into smaller pieces but of being processing menu all of it , and the liquid all of it covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.