Recipe Name Firehouse Chili Submitted by sungmi Recipe Description Firehouse Chili Quantity 0 Quantity Unit Prep Time (minutes) 60 Cook Time (minutes) 180 Ready In (minutes) 240

Ingredients Amount Measure Ingredient 1/4 cup canola oil 2 pounds Beef, flank, separable lean only, trimmed to 0" fat, choice, raw 1 pound Coarsely ground pork 1/2 pound Spicy Italian Sausage 1/2 pounds Mild Italian sausage 2 medium (2-1/2" dia) White Onions, diced 4 cloves garlic, peeled 1 medium (approx 2-3/4" long, 2-1/2" dia) Red Bell Pepper, diced 1 medium (approx 2-3/4" long, 2-1/2" dia) Green Bell Pepper, Diced 1/2 pepper Jalapeno pepper, finely diced 8 tablespoons chili powder 1 tablespoon Spices, ground cumin 1 teaspoon oregano, dried 1 teaspoon salt 1/2 teaspoon Paprika 1/4 teaspoon cayenne pepper 1/2 teaspoon sugar 1 leaf bay leaf 1 can (28 fl oz) tomatoes canned, diced 2 cans , 15 oz (303 x 406) 28oz. tomato sauce 1 cup green chili salsa 1 cup broth, Beef 8 fliud ounces beer 1 tablespoon sour cream 1/4 cup, shredded shredded cheddar cheese 1/2 stalk green onion tops, diced 2 medium (3/4" to 1" dia) Radishes Steps Sequence Step 1 Warm the oil in a Dutch OVen 2 Lightly Brown Flank Steak in batches. about 4 min/ batch. Use a slotted spoon to transfer the meat to a bowl. 3 Once all flank steak is browned and removed, add pork and sausages. Lightly brown the mixture, breaking up large pieces with a spoon. Transfer to bowl and set aside 4 Add onions, garlic, bell peppers and jalapeno to the pot and saute for 5 minutes. Stir in chili powder, cumin, pepper, oregano, salt, paprika, cayenne, sugar and bay leaf. Saute for 1 min. 5 Add the stewed tomatoes, tomato sauce, salsa, broth, beer and browned meat. Bring to a bowl then reduce to a gentle simmer over low heat, uncovered, for 2.5 - 3 hours, stirring from time to time. 6 When ready to serve, skim off excess fat and discard bay leaf. Ladle into warm bowls and pass sour cream, cheese, cilantro, green onion, and radishes at table.