Firehouse Chili

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Firehouse Chili

Servings: 6-8

Time: 2 hours and 30 minutes

Source: Adapted from: Anita Harris  http://www.food.com/recipe/firehouse-chili-46596

Ingredients:

2 T vegetable oil

1 ½ lbs ground beef

1 large onion, chopped

2-3 garlic cloves, minced

1 ½ tsps salt

1/2 tsp cayenne

1/2 tsp cumin

¼ tsp oregano
2 T chilli powder

2 (8 oz) cans Ro-Tel tomatoes, undrained

1 (8 oz) can tomato sauce

2 (16 oz) cans of beans, your choice

5 ½ oz spicy tomato juice

Preparation:

Heat oil in a large pot. Brown together ground beef, onion, and garlic; drain well. Add all the spices along with the Ro-Tel tomatoes, tomato sauce, beans and tomato juice. Mix well and bring to a boil. Simmer ½ hour uncovered and 1 ½ hours covered.

Pork and Pumpkin Chili

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Pork and Pumpkin Chili

Servings: 6-8

Time: 1 hour and 40 minutes

Source: Food Network Magazine (modified by Barbie)

Ingredients:

3 pounds boneless pork shoulder, trimmed and cut into 1/2-inch cubes

1 12-ounce bottle Mexican lager

Kosher salt

2 to 3 chipotle peppers in adobo sauce, finely chopped

3 teaspoons dried oregano, preferably Mexican

1 15-ounce can pure pumpkin (about 1 3/4 cups)

1/2 cup sour cream

1/4 cup vegetable oil

2 medium tomatoes, roughly chopped

1 poblano pepper, seeded and chopped

2 medium white onions, diced

1/4 cup chili powder, plus more for sprinkling

4 cloves garlic, finely chopped

1 can beans of your choice (Kidney, Chili, Cannellini)

Lime wedges, for serving

Preparation:

Combine the pork, beer, 3 cups water and 2 teaspoons salt in a large pot and bring to a simmer over medium heat, skimming the foam off the surface. Add the chipotles and 1 1/2 teaspoons oregano, cover and cook about 30 minutes.

Mix 3 tablespoons pumpkin, the sour cream and salt to taste in a bowl; cover and chill.

Heat the vegetable oil in a skillet over medium heat. Add the tomatoes, poblano, onions and 2 teaspoons salt; cook until soft, 15 minutes. Add the remaining 1 1/2 teaspoons oregano, the chili powder and garlic; cook 5 minutes. Add the remaining pumpkin and cook 5 minutes.

Add the tomato mixture to the pork and simmer until the meat is tender, about 30 minutes. Add the beans and cook 10 more minutes. Season with salt. Ladle the chili into bowls; top with the pumpkin cream and more chili powder. Serve with lime wedges.