Los Angeles County Fire Station 7 “Five-Alarm Chili”
3 kinds of beef:
½ c. flank steak (shredded)
½ c. skirt steak
½ c. cubed steak (Stewed beef)
Veggies, beans and spice:
2 chopped tomatoes
1 chopped bell peppers (red and yellow)
1 chopped chilies (anaheim, pasilla, jalapeno, yellow, serrano)
1 chopped white onion
1 bunch chopped green onion
½ cup sliced mushrooms
½ cup chopped black and Spanish olives to taste
2 bay leaves
1 chopped yellow squash
1 chopped green squash
½ cup black beans
½ cup white northern beans
½ cup chili beans
¼ cup Merlot
1 teaspoon Hot Sauce
1 head garlic
1 tablespoon chili powder
1 tablespoon garlic salt
1 cube beef bouillon
2 tablespoons olive oil
1 teaspoon ground cumin
black and white pepper to taste
sharp cheddar cheese grated for topping
Braise the cubed steak with onions and garlic in a pan and set aside. Place the Flank steak in boiling water with Garlic salt, onion and garlic until cooked (about 25 minutes). When flank steak is cooked and cooled, shred by hand and chop into bite size portions adding to the chili pot.
Coat the vegetables and skirt steak in Olive Oil, Black Pepper, Garlic Salt and Chili powder. Then blacken on the BBQ (Peppers, chilies, onions, squash, and tomatoes). When blackened, chop finely and cook in Chili pot.
Remove 2 cups of vegetables and beans and puree in a blender or food processor and add to chili pot; this will serve as your thickening agent.
Add the braised beef, Merlot, beans, shredded beef, BBQ’d and chopped skirt steak, bay leaves, beef bouillon, and spices and simmer for 1 hour, stirring frequently.
Add spices to taste as you cook and when done cover with finely chopped onions and shredded sharp cheddar cheese.
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