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Firehouse Chili

Posted Monday, April 21, 2008

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Submitted by

Commander Ted Huffman

Fire Training Academy

Ingredients & Directions

1 pound of Bob Evans Hot Sausage
2 green peppers
2 red or yellow peppers
Assorted hot chili peppers
1 pound of ground turkey or hot Italian sausage for real men
1 large Spanish onion, diced
Several tablespoons of hot chili powder
Several teaspoons of Cumin
Several teaspoons of garlic
Assorted mushroom including shitake mushrooms (chopped )
2 cans of hot chili/kidney beans
2-4 16 ounce cans of spicy/garlic/peeled tomatoes
Salt and pepper to taste

Brown and season meat with spices
Add peppers, onion, mushrooms and cook with meat till soft.  Place cans of tomatoes and beans in Crock-pot on high.
Add ingredients from large frying pan.  Rinse pan and get all of the juices.  Chili is ready when crock pot starts to boil


Viewer Recipes, F is for Firehouse

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From its inception, the idea for the WVIZ/PBS Cooks! series was simple… and simply delicious! With Northeast and North Central Ohio being so rich in ethnic diversity, our plan was to gather together traditional and family-favorite recipes from some of the region’s best home cooks and then, through the power of television, share those recipes with you, our family and friends.