Name: Firehouse Chili
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: Ingredients:; For the Chili:; 2 tablespoons olive oil; 1 large onion, chopped; 2 green bell peppers, chopped; 2 red bell peppers, chopped; 4 cloves garlic, minced; 2 pounds ground beef (80/20 blend recommended); 1 pound ground Italian sausage (sweet or hot, your preference!); 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can tomato sauce; 1 (15 ounce) can diced tomatoes, undrained; 1 (15 ounce) can kidney beans, drained and rinsed; 1 (15 ounce) can black beans, drained and rinsed; 1 (15 ounce) can pinto beans, drained and rinsed; 1 (15 ounce) can chili beans, undrained; 1 (4 ounce) can chopped green chilies, undrained; 2 tablespoons chili powder; 1 tablespoon cumin; 1 tablespoon smoked paprika; 1 teaspoon oregano; 1 teaspoon cayenne pepper (or more, to taste); ½ teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon ground cinnamon; ¼ teaspoon ground cloves; 2 cups beef broth; 1 tablespoon Worcestershire sauce; 1 tablespoon apple cider vinegar; Salt and freshly ground black pepper to taste

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This hearty and flavorful Firehouse Chili is packed with ground beef, Italian sausage, beans, and a perfect blend of spices. It’s ideal for a cold day or when you’re feeding a crowd. Whether you’re hosting a party, enjoying a cozy family dinner, or prepping for a game day gathering, this chili is guaranteed to be a hit.

Firehouse Chili

Why You’ll Love This Recipe

This Firehouse Chili is a satisfying, one-pot wonder full of rich, bold flavors. The combination of ground beef and Italian sausage gives it a hearty, savory base, while the beans add texture and make it extra filling. The spice blend—featuring chili powder, cumin, smoked paprika, and more—creates a depth of flavor that will have everyone asking for the recipe. Whether you like it mild or with a bit of heat, you can adjust the spice level to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 large onion, chopped
2 green bell peppers, chopped
2 red bell peppers, chopped
4 cloves garlic, minced
2 pounds ground beef (80/20 blend recommended)
1 pound ground Italian sausage (sweet or hot, your preference!)
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes, undrained
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can chili beans, undrained
1 (4 ounce) can chopped green chilies, undrained
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon smoked paprika
1 teaspoon oregano
1 teaspoon cayenne pepper (or more, to taste!)
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
2 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
Salt and freshly ground black pepper to taste

Optional toppings:

Shredded cheddar cheese
Sour cream
Chopped green onions
Cilantro
Jalapenos
Hot sauce

Directions

Sauté the Aromatics:
In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion and bell peppers, and cook until softened, about 8-10 minutes. Stir in the garlic and cook for 1 more minute until fragrant.
Brown the Meats:
Add the ground beef and Italian sausage to the pot. Use a spoon to break the meat apart, cooking until browned and draining off any excess grease. Once browned, combine the two meats together.
Simmer the Chili:
Stir in the crushed tomatoes, tomato sauce, diced tomatoes, kidney beans, black beans, pinto beans, chili beans, and chopped green chilies. Mix well.
Add the Spices:
Stir in chili powder, cumin, smoked paprika, oregano, cayenne pepper, garlic powder, onion powder, cinnamon, and cloves. Stir well to ensure the spices are evenly distributed.
Add the Liquids:
Pour in the beef broth, Worcestershire sauce, and apple cider vinegar. Season with salt and pepper, then stir to combine.
Simmer the Chili:
Bring the chili to a simmer, then reduce the heat to low. Cover and simmer for 1 to 3 hours, stirring occasionally. Taste the chili and adjust seasonings as needed.
Serve:
Ladle the chili into bowls and top with your favorite toppings, such as shredded cheddar cheese, sour cream, chopped green onions, cilantro, jalapenos, or hot sauce.

Servings and Timing

Yield: 8-10 servings
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes

Variations

Vegetarian Chili: Omit the ground beef and Italian sausage, and add more beans or vegetables like corn, zucchini, or mushrooms.
Beer Chili: For added depth of flavor, add a bottle of your favorite beer while simmering the chili.
Extra Spice: If you like your chili extra spicy, increase the cayenne pepper or add fresh chopped jalapenos to the mix.
Smoky Flavor: Add a few drops of liquid smoke for a deeper, smoky flavor.

Storage/Reheating

Storage: Store leftover chili in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat on the stovetop over medium heat, or in the microwave in 1-minute increments, stirring between, until warmed through.

FAQs

1. Can I make Firehouse Chili in the slow cooker?

Yes! To make it in the slow cooker, brown the meats and sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

2. Can I use other beans in this recipe?

Yes, feel free to swap out the beans for others you like, such as great northern beans, red beans, or black-eyed peas.

3. How can I make this chili less spicy?

To reduce the spice level, decrease or omit the cayenne pepper and chili powder. You can also remove the seeds from the chilies before adding them.

4. Can I add extra vegetables to the chili?

Absolutely! Add vegetables like carrots, celery, or corn for extra flavor and nutrition.

5. Can I freeze Firehouse Chili?

Yes, chili freezes beautifully. Let it cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.

6. Can I use ground turkey instead of beef?

Yes, ground turkey or chicken can be used instead of beef for a leaner version of this chili.

7. How can I make this chili thicker?

If you prefer a thicker chili, you can mash some of the beans with a fork or potato masher to create a creamier texture. Alternatively, simmer the chili uncovered for an additional 15-20 minutes to reduce the liquid.

8. How do I know when the chili is done?

The chili is done when the meat is fully cooked, the flavors have melded together, and the chili has thickened to your desired consistency. Simmering for at least an hour will deepen the flavor.

9. Can I make this recipe without ground sausage?

Yes, you can omit the sausage and increase the amount of ground beef or add extra seasonings to make up for the missing flavor.

10. What can I serve with Firehouse Chili?

This chili pairs wonderfully with cornbread, tortilla chips, rice, or a side salad. You can also serve it with a dollop of sour cream or a sprinkle of cheese.

Conclusion

Firehouse Chili is the perfect dish to warm you up on a cold day or to serve a crowd at your next gathering. With its rich, hearty flavors and hearty combination of meats and beans, it’s sure to satisfy. Customize the spice level and toppings to suit your taste, and enjoy this crowd-pleasing meal for any occasion!