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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is the Hormel Five-Alarm Chili Cook-Off prize winning recipe from firefighter Jason Yamamoto, St. Paul, MN, Station 8. He won $5000 for the fire department. I have not made this, but I think firehouse recipes are fun. Ingredients:
1 lb ground beef |
1 can hormel chili with beans |
1 (15 ounce) can chili beans, rinsed |
1 (15 ounce) can whole tomatoes |
2 (8 ounce) cans tomato sauce |
2 (8 ounce) cans tomato paste |
1 habanero pepper, finely chopped |
1 medium onion, finely chopped |
3 tablespoons masa harina flour (corn flour) |
2 -3 tablespoons dried chipotle powder |
10 -12 tablespoons chili powder |
1 -2 teaspoon garlic powder |
salt and pepper |
cayenne pepper |
shredded cheddar cheese (optional) |
sour cream (optional) |
chopped green onion (optional) |
Directions:
1. Heat skillet over medium heat (hot enough to get a sizzle from the meat).
2. Brown ground beef.
3. Drain fat.
4. Return meat to large stockpot.
5. Add Hormel Chili, chili beans, tomatoes, tomato sauce, tomato paste, habanero pepper and chopped onion.
6. Stir in masa, chipotle pepper powder, chili powder and garlic powder.
7. Add salt, pepper and cayenne pepper to taste.
8. Simmer over medium heat for 1 hour.
9. (Note: the longer chili simmers, the hotter it becomes.) Serve in soup bowls with optional garnishes.
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