Chili is one of those dishes with numerous variations. If you don’t like one style of chili, there is always another to try. In the case of TomTom’s Firehouse Chili, you will discover a depth of flavor along with a level of heat that is a tad above mild, but will not destroy your taste buds.
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Give this one a try and see what you think.
INGREDIENTS
Extra virgin olive oil
1 jalapeno chili
1 bell pepper (red or green)
Diced tomatoes (one large can or two small cans)
3 ounce tomato paste
½ quart beef broth
½ quart chicken broth
2 TBS garlic
2 TSP salt
2 TSP black pepper
1 TSP cayenne pepper
½ tsp cumin
2 TBS chili powder
1 ½ TSP oregano
½ pound sirloin beef
1 pound filet mingion
1 can kidney beans
PREPARATION
Coat filet with extra virgin olive and season to taste. Cook filet to desired doneness. When filet is finished cooking, cut into small pieces.
In a large pot, add extra virgin olive to coat bottom of pit. Add sliced jalapeno and bell pepper . Add diced tomatoes, garlic and additional seasonings. Add sirloin, beef broth, and chicken broth. Place over medium to medium low heat. Add sirloin beef and filet mingon.
After mixture has been simmering for five to ten minutes, add kidney beans. Be careful to not add kidney beans too soon.
You are welcome to serve chili after simmering for an additional ten to 15 minutes. However, for best results, place chili in refrigerator for five hours. Return to stove top to warm, and serve.