West Allis Firehouse Chili from the West Allis Firehouse

Prep Time: 40 minutes
Cooking Time: 2 hours

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.

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!"


http://www.beeftips.org/recipes/firehouse-chili.html