2 1/2 pounds boneless sirloin tip roast, cut into 1 inch cubes
2 tablespoons chili powder
3 tablespoons olive oil, divided
1 medium onion, diced
2 cloves garlic, chopped
1/2 cup chopped fresh parsley, chopped
1/2 cup chopped fresh cilantro
1/2 pound beef smoked sausage, sliced
1 (32-ounce) can chili hot beans
1 (28-ounce) can diced tomatoes
1 (14 1/2-ounce) can diced tomatoes w/green chilies
1/2 (14-ounce) can chick-peas, rinsed and drained
1/2 (14-ounce) can black beans, rinsed and drained
1/2 (14-ounce) can pinto beans, rinsed and drained
1 quart V-8 vegetable juice
1/3 cup steak sauce
2 (1 1/4-ounce) envelopes mild chili seasoning


1. In a large bowl, toss beef with chili powder; set aside.
2. Meanwhile, in a large skillet over medium heat, heat 1 tablespoon olive oil. Add onions, garlic, parsley and cilantro; cook, stirring, until onions are softened, about 5 minutes.
3. In a Dutch oven, heat remaining oil over medium heat until hot. Add beef cubes in 2 batches; brown beef evenly, about 5 to 6 minutes per batch. Add onion mixture and remaining ingredients. Bring to a boil; reduce heat to low. Cover and simmer for 2 hours or until beef is tender.
This recipe was adapted from the winner of the Wisconsin Beef Council's firehouse cooking competition from the West Allis, WI fire department.
Firehouse Chili
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