Fall and football are upon us…. it’s time for chili!!!

JK’s Firehouse Chili

• 2 medium onions
• 2 green peppers
• 3 cans chili ready tomatoes or 3 cans tomatoes with green chilies
• 1 poblano pepper
• Green tabasco sauce
• Worcestershire sauce
• 1 package chili seasoning
• Sriracha hot chili sauce
• Chili powder
• 4 garlic cloves
• 3 cans dark red kidney beans
• Kosher salt
• Pepper
• 1 lb. ground beef
• 1 package round steak (I also typically smoked this prior to using for more smokey flavor)

1. Cut onions up.
2. Cut green peppers into smaller chunks.
3. Cut round steak into bite-size chunks.
4. Put onions, green pepper, and steak into large skillet. Add 5 tbs of Worcestershire sauce.
5. Add ground beef and 4 cloves chopped garlic.
6. Turn on heat to medium.
7. Add kosher salt and pepper to the above pan.
8. Cook until browned – make sure there is still juice in the pan. If not, the meat is overcooked.
9. When meat is done put it all in a crockpot.
10. Add cans of chili-ready tomatoes or tomatoes with green chilies.
11. Add 2-3 cans of dark red kidney beans.
12. Cut poblano pepper into small chunks, add to crockpot.
13. Stir together.
14. Add green tabasco sauce, 4-5 tablespoons (or more to taste).
15. Add 3-4 tablespoons of sriracha hot sauce (or more to taste).
16. Add chili powder to taste.
17. Add package of chili seasoning mix.
18. Stir and add 2 or so more tablespoons of Worcestershire sauce.
19. May add cumin or cayenne pepper for more heat.
20. Let cook in crockpot for at least 2-4 hours to tenderize the steak.

Note: May also marinade the meat in Worcestershire sauce overnight for more flavor and if a smokier taste is preferred some liquid smoke.

Veg Option

NOTE that this is prior to my vegan days! Here’s a veg recipe that’s not mine (credit: The Southern Vegan cookbook) but rocks!