The Best New York Firehouse Chili

• 2 lb. ground round
• 1 lb. Italian sausage, skinned and crumbled
• 2 c. beef stock (fresh or canned)
• 1 tsp. saffron threads
• 3 Tbsp. olive oil
• 2 c. shallots, coarsely chopped
• 2 Tbsp. garlic, finely chopped
• 1 (10 oz.) can green chiles, chopped to form rough puree
• 1 tsp. oregano
• 1 tsp. cumin
• 1/2 tsp. cayenne pepper
• 2 Tbsp. chili powder
• 1 tsp. salt
• freshly ground black pepper
• 1 (6 oz.) can tomato paste
• canned red kidney beans, drained (optional)

1. In a heavy skillet, brown ground meat and sausage.
2. Transfer to a 4-quart pot.
3. In the same skillet, add beef stock and bring to a boil.
4. Remove stock from heat.
5. Crumble saffron and add to stock.
6. Set this aside.

ground round, italian sausage, beef stock, saffron threads, olive oil, shallots, garlic, green chiles, oregano, cumin, cayenne pepper, chili powder, salt, freshly ground black pepper, tomato paste, red kidney beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=915988 (may not work)