Spicy Firehouse Chili

It’s cold and fixin’ to rain. One of the most comforting meals when I’m cold to the bone is this spicy firehouse chili. I’ve spent years perfecting this recipe, and I finally nailed it. I love making it for our kung fu potlucks, and I always hear the excited chatter about my chili. Top it with a bit of cheese, avocado, and sour cream, and you have a masterpiece. 


  • Preparation Time: 30 min.
  • Cook Time: 20-30 min.
  • Cuisine: American
  • Servings: 6-8


  • 1lb. ground beer
  • 1lb. hot pork sausage
  • 1 can cannellini beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 1/2 large white onion, diced
  • 3 gloves garlic, minced
  • 2 jalapeno peppers, diced
  • 3 serrano peppers, diced
  • 1 can chillies, diced
  • 2 large cans of diced tomatoes
  • 1 can (4 oz.) tomato paste
  • 1/2 cup of lime juice
  • 1 Tbsp. cinnamon
  • 1/2 tbsp. cumin
  • 1-2 cups of chicken broth
  • 1 tsp. garlic powder
  • 2 tbsp. garlic salt
  • 4. tbsp chili powder


  • 1
    Brown ground beef and sausage, drain grease, and add to large stock pot
  • 2
    Combine the rest of the ingredients to the stock pot.
  • 3
    Cook over medium heat until thoroughly hot, about 20 min. (I like to simmer for a while so all the ingredients merry)
  • 4
    Top with sharp cheddar, avocado, or sour cream if you desire!

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