My Special Firehouse Chili

Contributed by Joe Sergio

I will not be held responsible for any injury that is incurred while eating this chili.

Ingredients

Note: If you dont have Ro-tel brand use regular canned tomatoes but add 2 cans diced green chilies and 1 tbsp cayenne.

dried red kidney beans (you'll need to soak them overnight to start)
3 tbsp cayenne pepper and a dash more
2 lbs Italian sausage
2 lbs ground chuck
2 cans Ro-tel brand whole tomatoes with green chilis (hot)
2 cans Ro-tel diced tomatoes with green chilis (hot)
6 bell peppers (2 each, red, green, yellow), chopped
4 white onions, chopped
1 red onion, chopped
1 bunch green onions, chopped
6 cloves fresh garlic, minced
6 jalapenos chopped (or if you like it hotter vary the peppers. I can't remember the name of the ones I use, but they are small and orange)
1 jar greek peppers chopped
6 tbsp chili powder (hot)
2 tbsp red pepper,
4 tbsp dried red pepper
hot sauce AND pepper sauce to taste. (I use half a bottle of each)
1 can beer

Prep:Soak dried red kidney beans overnight, before beginning.

Boil the beans in water with 3 tbsp cayenne. Drain.

Crumble Italian sausage and ground chuck in a pan. Add only 2 cloves of the minced fresh garlic and all the chopped green onions. Brown and drain.

Put the meat and beans in a large pot. Add all the remaining ingredients, add water to cover and cook for about 4 hours until thick.

This page last updated 10/21/2001