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Randy’s Firehouse Chili

Randy’s Firehouse Chili

1 lb. mild Italian Sausage (bulk)
1 lb. Ground Chuck
1 Large Yellow Onion
2 Large Garlic Cloves, minced
1 1/2 Tbsp chili powder
1 (6 oz) tomato paste
1 1/2 c. water
1 Tbsp. instant coffee
1 Tbsp. sugar
1 Tbsp. paprika
1 Tbsp oregano
1 tsp. salt
1 tsp. pepper
1 tsp. cumin


Brown Sausage, ground meat, onion and garlic in skillet or pot. Add remaining ingredients, except beans. Bring to a boil; cover and simmer for 1 1/4 hours. Add beans and stir. Top with Monterey Jack Cheese and finely chopped green onions.

Recipe by Firefighter: Assistant Fire Chief Randy CONTI – Union Fire Department, New Castle, Pennsylvania


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