Firehouse Chili is bold, hearty, and built to feed a crowd—just like the real thing served in fire stations across the country. Packed with ground beef, beans, tomatoes, and a smoky blend of spices, this chili delivers a robust, comforting kick with just the right amount of heat. It’s perfect for game days, cold nights, or anytime you crave a bowl of serious flavor.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground beef or ground chuckoniongarlicbell pepper (red or green)diced tomatoes (canned with juice)tomato pastebeef brothkidney beansblack beans or pinto beanschili powderground cuminpaprikasmoked paprika (optional)oregano cayenne pepper (optional for extra heat)salt and pepperolive oil
directions
In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onions and bell peppers, sauté until softened.
Stir in garlic and cook for 1 minute until fragrant.
Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat.
Stir in tomato paste and cook for 2 minutes to deepen the flavor.
Add diced tomatoes, drained beans, beef broth, and all spices. Stir to combine.
Bring to a boil, then reduce heat to low. Cover and simmer for 45–60 minutes, stirring occasionally.
Taste and adjust seasoning as needed. Simmer uncovered for 10–15 minutes more if a thicker consistency is desired.
Serve hot with your favorite toppings like shredded cheese, sour cream, green onions, or cornbread on the side.
Servings and timing
This recipe serves 6–8 people.
Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes
Total time: 1 hour 30 minutes
Variations
Use ground turkey or bison for a leaner version.
Add corn or jalapeños for extra flavor and texture.
Include beer in place of some broth for depth.
Go beanless for Texas-style chili.
Add dark chocolate or espresso for a subtle richness.
storage/reheating
Store in the refrigerator for up to 4 days in an airtight container.
Reheat on the stove or in the microwave until hot throughout.
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Can I make this in a slow cooker?
Yes, brown the meat and aromatics first, then cook on low for 6–8 hours.
Is this chili spicy?
It has a mild to medium heat—adjust cayenne or add hot sauce to taste.
Can I use canned chili beans?
Yes, just reduce added salt slightly if they’re seasoned.
What’s the best meat to use?
Ground chuck (80/20) offers the best flavor and texture.
Do I have to use tomato paste?
It adds richness, but you can omit or use more tomato sauce instead.
How do I thicken chili?
Simmer uncovered, mash some beans, or stir in a bit of cornmeal.
Can I make it vegetarian?
Yes, skip the meat and add extra beans, lentils, or veggie crumbles.
What’s the best chili topping?
Cheese, sour cream, green onions, avocado, and crushed tortilla chips are all great options.
Can I make it ahead?
Yes, chili tastes even better the next day as flavors deepen.
What sides go well with it?
Cornbread, rice, baked potatoes, or tortilla chips are classic pairings.
Conclusion
Firehouse Chili is the ultimate hearty, no-nonsense bowl of warmth—packed with protein, bold spice, and comforting flavor. Whether you’re feeding a crowd or stocking your freezer for easy meals, this fiery favorite brings the heat and the heart every time.
PrintFirehouse Chili
Firehouse Chili is a bold, hearty, and spicy chili recipe inspired by the kind often cooked in fire stations—packed with ground beef, beans, tomatoes, and layers of smoky heat. It’s perfect for feeding a crowd, game day, or cold-weather comfort.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 2 lbs ground beef
- 2 tablespoons tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes
- 2 (15 oz) cans kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth or water
- Optional toppings: shredded cheese, sour cream, sliced green onions, jalapeños
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and bell pepper and sauté for 5–6 minutes until softened. Add garlic and cook for 1 minute more.
- Add ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if needed.
- Stir in tomato paste and cook for 2 minutes to develop flavor.
- Add crushed tomatoes, diced tomatoes, kidney beans, chili powder, cumin, paprika, cayenne (if using), salt, pepper, and broth. Stir to combine.
- Bring to a boil, then reduce heat and simmer uncovered for 45–60 minutes, stirring occasionally, until thick and flavorful.
- Adjust seasoning to taste. Serve hot with desired toppings.
Notes
- For a smokier flavor, add a chipotle pepper in adobo sauce or a splash of liquid smoke.
- This chili tastes even better the next day—perfect for make-ahead meals.
- Can be cooked in a slow cooker after browning the meat—low for 6–8 hours or high for 3–4.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 8g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg