Firehouse Chili

• 1 1/2 tsp ground cumin
• 5 lb beef brisket or stewing beef (cubed)
• 6 clove garlic
• 4 jalapenos
• 2 medium habanero peppers (optional and with caution)
• 2 medium onion, chopped
• 1/2 cup chili powder
• 3 tbsp pure chili powder
• 1 1/2 tsp coriander
• 4 cup beef broth
• 1 can 35 oz italian chopped tomatoes
• 1 can 6 oz tomato paste
• 3 tbsp oregano
• 2 bunch scallions
• 1 sour cream
• lb bacon

1. Mince the garlic, and dice the onions and peppers ahead of time.
2. Cube and brown beef.
3. Set aside.
4. In a medium to large stock pot, Saute the onions and garlic until tender
5. Add the jalapenos (and habeneros) continuing to soften all the ingredients (5 mins)
6. Add both the regular and pure chili powder to the pot and stir.
7. Add the tomatoes, tomato paste, beef broth, cumin, coriander, and oregano to the pan and bring to a boil.
8. (Optional/caution) depending on the taste/tolerance of the consumer, you can get creative here...I have, in the past, steeped into the chili crushed dried various peppers (piquin, etc.)
9. for the rest of the cooking process in order to kick it up.
10. If you're not used to spicy food...SKIP THIS STEP.
11. Cover and continue to cook on low to medium low for about 3 to 4 hours.
12. Remove the steeped hot pepper spices (if necessary) and your ready to go
13. Salt and pepper to taste.
14. Serve garnished with sour cream, scallions, bacon (everything is better with bacon), etc.

ground cumin, beef brisket, clove garlic, jalapenos, peppers, onion, chili powder, chili powder, coriander, beef broth, tomatoes, tomato paste, oregano, scallions, sour cream, bacon

Taken from cookpad.com/us/recipes/341116-firehouse-chili (may not work)