Third-generation chili recipe still winning awards

My dad started making his version of this chili in the ‘60s. He found a recipe for “Trucker’s Chili” in the Arizona Republic and made it for a New Year’s Day football party. He’s been making it ever since. He taught me, and last year my son, Jacob, won a Boy Scout Jamboree cooking competition with his version.

The key ingredient is the pork. You can add or subtract pretty much anything you want; as long as you have some pig in there, whether it’s ground pork or bacon, everyone will be happy.

FIREHOUSE CHILI
Prep time: 10 minutes
Start to finish: 2 hours
Makes: Enough

Ingredients
1-2 tbsp vegetable oil
1 lb ground beef
1 lb ground pork
1 large onion, diced
4 garlic cloves, chopped
32 oz beef or chicken broth
1/2 jar Santa Cruz chili paste
1 4-oz can tomato sauce
1 6-oz can V-8 juice
1 4-oz can El Pato tomato sauce
2 14.5-oz cans of Kidney beans, drained
2 14.5-oz cans pinto beans, drained
2 14.5-oz cans ranch style beans
1 28-oz can whole tomatoes
1 tbsp whole cumin seeds
4 tbsp New Mexico chili powder
1 tsp ground coriander
1 tbsp brown sugar
Salt & pepper to taste

NOTE: Add 1/2 a habanera in with the meat to bump up the heat.

Instructions
Heat the oil over medium heat in a stockpot. Add the diced onion and cook for 1-2 minutes. Add the cumin seeds and cook for another 3-4 minutes, then add the chopped garlic and cook for another minute.

Add the ground beef and pork; lightly salt the meat and brown.

When the meat is toasty brown, drain the grease and add the tomato sauce, V-8, El Pato and the can of tomatoes. Squish the tomatoes with your spoon and deglaze the pan.

When you have all of the tasty bits off the bottom of the pan, add the beans, chili paste, chili powder, brown sugar and coriander. Stir to mix. Cover with broth and bring to a boil.

Reduce the heat and simmer until dinnertime. Add salt and pepper to taste.

Photo by Michael K. Rich

A version of this article appeared in the August issue of InMaricopa News.