Soup Cookbook

Directions

• We recently invited firehouse cooks to send in their favorite recipes.
• We ran a contest and the results can be seen in this recipe and the “19-Alarm Chili” recipe.
• The most frequently submitted dish was chili.
• That makes great sense since firehouse cooks often have to stop cooking right in the middle of the preparation of the dish and then come back to it later.
• The dish needs to stand up to this kind of treatment.
• Chili can take it.
• We have chosen two of the most interesting chili dishes and offer them to you without any explanation.
• While chili didn’t win the contest, we certainly did gain some insight into the meaning of chili.
• SERVES 10-12 Robert Vazquez, of Engine Company 212 in Brooklyn, New York, sent in a recipe that caught the eyes of all of us.
• He offered strange additions that made me think this man is a serious cook; additions such as saffron and shallots.
• You would not think that these subtle and expensive ingredients would come through, but they do.
• This is a delicious dish ! I should also tell you that Bob’s motto is “You light ‘em, we fight ‘em!” He is referring to chili? In a large, heavy skillet, brown ground meat and sausage.
• Transfer to a 4-quart pot.
• In the same skillet add beef stock and bring to a boil.
• Remove stock from heat.
• Crumble saffron and add to the stock.
• Set this aside in a separate bowl.
• Add olive oil to the skillet and cook the shallots and garlic for 5 minutes, stirring frequently.
• Remove from heat.
• Add canned chiles, oregano, cumin seeds, cayenne pepper, chili powder, salt, and a few grindings of black pepper.
• Stir together, then add tomato paste and beef stock.
• Mix together thoroughly.
• Add this to the meat and bring to a boil.
• Stir.
• Reduce heat and simmer in half-covered pot for 1-1/2 hours.
• Add beans 10 minutes before completion.
• From .
• Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.