Firehouse Chili is exactly what you need for dinner to get you ready for whatever lies ahead, whether you put out fires or not! It’s loaded with plenty of juicy beef, bright tomatoes, and hearty beans; all to give your taste buds a thrill and your body energy for any challenge! It’s simmered in beef broth for an extra meaty flavor, then seasoned with spicy and aromatic flavors. You’ll be burning with passion for this Firehouse Chili!

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  • 2 tablespoons canola oil
  • 4 pounds lean ground beef (90% lean)
  • 2 medium onions, chopped
  • 1 medium green pepper, chopped
  • 4 (16-ounce) cans kidney beans, rinsed and drained
  • 3 (28-ounce) cans stewed tomatoes, chopped
  • 1 (14.5-ounce) can beef broth
  • 3 tablespoons chili powder
  • 2 tablespoons ground coriander
  • 2 tablespoons ground cumin
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano


Step 1 –In a Dutch oven over medium heat, heat the canola oil.

Step 2 –Add the beef to the hot oil and cook in batches until browned, about 5-7 minutes.

Step 3 –Drain the fat from the Dutch oven and transfer the beef to a bowl.

Step 4 –Add the onions and the green pepper to the Dutch oven and sauté until tender, about 5-6 minutes.

Step 5 –Return the meat to the Dutch oven.

Step 6 –Add the kidney beans, the tomatoes, and the beef broth to the beef-vegetable mixture.

Step 7 –Season the chili mixture with the chili powder, the coriander, the cumin, the garlic, and the oregano.

Step 8 –Bring the chili mixture to a boil while stirring.

Step 9 –Reduce the heat to low and simmer the chili, covered, until the flavors are blended, about 1 hour 30 minutes.

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Step 10 –Serve.