Perth Amboy's Own Frances Jekelis Tripka and Bill Szemcsak- Click Photo Above to Go To Our Other Old Perth Amboy Site

Wednesday, September 28, 2011

Bill's FireHouse Chili - William Szemcsak

This Recipe is dedicated to my Sons, Billy; the firefighter and Michael; the Police Officer....
Billy will make it at the Firehouse and Michael can stop by for Dinner!

  • Chopped Green Peppers
  • Chopped Onions
  • 3 lbs of ground Chuck
  • 3 Large Cans of Kidney Beans
  • 3 Large Bottles of Spaghetti Sauce (Ragu Mushroom or Sausage)
  • 1 small can of mushroom slices
  • Chili Power
  • Garlic Powder
  • Salt
  • Black Pepper

In a LARGE pot, Brown Ground Chuck, breaking up Chuck with a spoon to small pieces. While browning the Chuck, add Chopped Onions and Green Peppers. Also add 1 tsp. each of Garlic Power and Chile Power to Chuck. Add a pinch of Black Pepper and Salt to Chuck. Open can of mushrooms and place into Chuck.

As meat mixture is cooking, open and DRAIN Kidney Beans, place on the side for now.
After meat is brown, onions are transparent, add Ragu Spaghetti Sauce, mixing it all together, add Kidney Beans… Now the IMPORTANT PART; as the Chili is cooking on medium heat, stirring often; add 1 tsp. of Garlic Powder; and START with 1 tsp. of Chili Powder, add more if needed during the cooking of chili, don’t rush it. If you like it THICKER, add small can of Tomato Paste, but if you do; you may have to add a little more Chili Powder. After about 60 minutes, place heat on low for 1 ½  - 2 hours.

Things to remember during cooking of the Chili, if a alarm comes in, TURN OFF STOVE!, Second; STIR OFTEN!, Third; TASTE OFTEN, Fourth; Don’t add a lot of Chili Powder, or the Chili will become a 3 alarmer, and some people don’t like it HOT and you can always add “Hot Sauce” to your own portion.

This Chili is great on a Cold Damp Day/Night and should be served with; Oyster Crackers, Sour Cream and or Shredded Cheddar Cheese. 
Remember 343! 

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