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Firehouse Recipe for Skinny Chili
From Michael Strozewski, President, Local 152, Springfield, MO
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1 lb. 90% lean ground beef
1 lb. 90% lean ground turkey
1 red onion, chopped
4 cloves minced garlic
1 chili pepper, chopped
1 (29-oz) can diced tomatoes
1 (8-oz) can tomato paste
2 jalapeno peppers, sliced
1/3 c. vinegar
1 T. oregano
1 tsp. black pepper
˝ tsp. paprika
2 T. chili powder
1 c. strong black coffee
1 T. Louisiana hot sauce
2 T. soy sauce
1 can red kidney beans
1. Brown the ground meats, and set aside. Using non-fat cooking spray, sauté onion, garlic, and the chili pepper until tender (about 10 minutes).
2. In a 5-quart stock pot combine all ingredients except the kidney beans. Simmer over medium low heat for about 1 hour. Stir occasionally. Add beans.
3. Reduce heat to low. Soup could be transferred to a crock pot at this time or served. Flavors in chili will continue to blend as it sits.
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