Billy's Firehouse Chili

I’m sure many of you have watched New York firefighters prepare awesome meals on TV cooking shows. I know I have. So imagine how excited I was to discover that one of our new condo neighbors is a retired New York City firefighter who was one of those “Firehouse Chefs”..!

One day he showed up at our door with two plates of “Billy’s Chili”…and let’s just say it didn’t last long at the Mishlers. And even though it’s a FIREHOUSE recipe-it was NOT the three-alarm type. It was fairly mild but it had GREAT layers of flavor. It was absolutely delicious, and Billy was kind enough to share the recipe.

Now, in all fairness, the recipe was developed by Billy’s wonderful wife Joan (a NEWLY-retired banker)…but somehow it has become “Billy’s” recipe. And BOTH Billy and Joan were kind enough to share THEIR recipe with me.

Just a thought…I bet the fire fighters hoped the alarm didn’t interrupt their dinner when Billy was doing the cooking! ENJOY!

BILLY’S FIREHOUSE CHILI

In Billy’s words…as only HE can tell it… 🙂

2 lbs. chopped meat (a.k.a ground beef)

1 large onion-diced

1 large green pepper-diced

3 stalks celery-diced

1 (27 oz) can crushed tomatoes

1 (16 oz) can kidney beans (drained and rinsed)

2 packets chili mix

garlic powder (Several “BAMS”)

Tabasco sauce (A couple of “shakes”)

Worcestershire sauce (A few sprinkles)

chili powder (add more or less-to taste)
Shredded cheese (for topping)

Brown the meat. Add several “BAMS” of garlic powder while browning. Drain the meat and place it back in the pot. Add in all the other ingredients except the beans, and cook uncovered for about an hour. When ready to serve, stir in the drained, rinsed kidney beans and heat through. Top each serving of chili with shredded cheese.

SERVING TIP: Billy serves his chili over plain cooked white rice, but Joan says it can also be served on hot dogs, or spooned over nacho chips.

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