Recipe: Blackamore's Smoked Chipotle Firehouse Chili

Blackamore's Smoked Chipotle Firehouse Chili

1 1/2 onions, chopped
1 green pepper
4 jalapeno peppers, halved and seeded
2 tablespoons Hungarian paprika
4 tablespoons garlic, crushed
6 envelopes sazon cilantro and tomato
2 tablespoons oregano
1 1/2 teaspoons salt
4 tablespoons chili powder
1/2 cup virgin olive oil
1 pound ground sirloin
1 pound ground chuck
1 bottle (12 ounces) Berghoff dark beer
1 square unsweetened chocolate
4 tablespoons brown sugar
1 can (29 ounces) diced tomatoes
1 can (28 ounces) crushed tomatoes
1 bottle Tabasco smoked chipotle sauce
1 can (15 ounces) Hormel Chili with Tabasco flavor
1 can (29 ounces) pinto beans
1 can (15 ounces) kidney beans
1 can (15 ounces) black beans
1 small bunch fresh cilantro, finely chopped

Chop and saute vegetables and seasonings simmer.

Brown meat in a skillet, season.

Add beer to vegetables, simmer.

Melt chocolate in mixture. Add brown sugar, simmer. Add diced tomatoes, crushed tomatoes, and Tabasco , simmer. Add meat and beans, simmer. Add fresh cilantro and simmer till well blended. Garnish with fresh cilantro.

Recipe by: Dwayne Blackamore; Public Education Unit, Chicago Fire Department
Source: Hormel Foods