Source of Recipe
I made this, this weekend, and it has to be the best chili that I have ever made. Needs more smoked sausage and a couple of sliced jalapenos IMO.
NOTE: A firehouse competition was held and the winner was the West Allis, WI Firehouse. This recipe is an adaptation of the original recipe. It contains all of the ingredients used, but proportions have been changed to make this a home-use recipe. This recipe will fill a stock pot or an 8 quart Dutch oven. Thank you to all participating firehouses and the folks at the West Allis Firehouse say, "Enjoy!"
List of Ingredients
2-1/2 lbs. boneless sirloin tip roast, cut into 1" cubes
1 envelope of Southwest meat marinade mix
1/2 lb. beef smoked sausage, cut in slices
1 medium onion, diced
2 garlic cloves, chopped
1/2 c. fresh parsley, chopped
1/2 c. fresh cilantro, chopped
3 TBS. olive oil
1 can (14-1/2 oz.) diced tomatoes w/green chilies
1 can (28 oz.) diced tomatoes
1 can (2 lbs.) chili hot beans
1/2 can (7 oz.) Garbanzo beans, drained
1/2 can (7 oz.) black beans, drained
1/2 can (7 oz.) Pinto beans (Mexican)
1/3 c. steak sauce
1 qt. (32 oz.) V-8 vegetable juice
2 envelopes chili seasoning, mild
Mix marinade according to package directions, add cubed beef.
While marinating, saute onions, garlic, parsley and cilantro in 1 TBS. olive oil in a skillet.
In Dutch oven, heat 2 TBS. oil over medium heat until hot. Add marinated beef cubes (half at a time) and brown beef evenly, stirring occasionally. Add onion mixture, and sliced smoked sausage to Dutch oven. Stir well. Add all the remaining ingredients. Bring to a boil; reduce heat to low. Cover and simmer for 2 hours or until beef is tender. Makes 12 generous servings.
Prep Time: 40 minutes
Cooking Time: 2 hours