Best 2 Firehouse Chili Gumbo Recipes

**Tantalizing Firehouse Chili Gumbo: A Culinary Symphony of Bold Flavors and Textures**

Indulge in the tantalizing fusion of Firehouse Chili Gumbo, a culinary masterpiece that marries the robust flavors of classic chili with the rich, soulful essence of traditional gumbo. Immerse your taste buds in a symphony of spices, aromatic vegetables, tender meats, and plump seafood, all harmoniously blended in a thick, flavorful broth. This exceptional dish, steeped in the fiery traditions of the firehouse, promises an explosion of flavors that will leave you craving more. Embark on a culinary journey as we unveil the secrets behind this extraordinary creation, complete with step-by-step instructions and variations to suit every palate. Get ready to ignite your taste buds and savor the essence of this remarkable fusion dish, the Firehouse Chili Gumbo.

**Recipes Included:**

1. **Classic Firehouse Chili Gumbo:** Embark on a culinary adventure with this original recipe, a harmonious blend of chili and gumbo flavors.

2. **Seafood Firehouse Chili Gumbo:** Dive into a seafood lover's paradise with this variation, featuring an array of succulent shrimp, crab, and crawfish.

3. **Vegetarian Firehouse Chili Gumbo:** Experience the hearty goodness of this meatless version, packed with flavorful vegetables and aromatic spices.

4. **Slow Cooker Firehouse Chili Gumbo:** Let your slow cooker do the work with this convenient recipe, perfect for busy weeknights or lazy weekends.

5. **Instant Pot Firehouse Chili Gumbo:** Harness the power of the Instant Pot to create a quick and easy version of this classic dish, without compromising on flavor.

Check out the recipes below so you can choose the best recipe for yourself!

FIREHOUSE CHILI GUMBO

Firehouse Chili Gumbo image

This recipe is adapted from the one that a Louisiana firefighter named Jeremy Chauvin entered into a national cook-off run by Hormel Foods in 2017, and that took home the prize for America's Best Firehouse Chili. It is not really a chili in the Texas sense of the word. There is a roux at its base - it's more like a chili gumbo, a bayou take on the original red. Serve with grated cheese and corn chips. Chauvin told me he was moved to enter the chili contest as a way to honor his brother Spencer, also a firefighter, who was killed in the line of duty in 2016. "I just want people to remember his sacrifice," he said.

Provided by Sam Sifton

Categories soups and stews

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 28

Ingredients

2 tablespoons neutral oil, like canola or grapeseed
3 pounds ground beef, ideally coarse-ground
1 tablespoon kosher salt
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper, or to taste
2 tablespoons chile powder
1 teaspoon ground turmeric
1 teaspoon dried oregano
1 teaspoon ground cumin
3 tablespoons steak sauce
2 tablespoons Worcestershire sauce
2 14.5-ounce cans diced tomatoes
2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons all-purpose flour
1 large yellow onion, peeled and diced
2 medium shallots, peeled and diced
1 green bell pepper, diced
1 yellow bell pepper, diced
3 ribs celery, trimmed and diced
3 cloves garlic, peeled and minced
2 6-ounce cans tomato paste
2 8-ounce cans tomato sauce
1 to 2 cups tomato juice
1 cup ketchup
1 tablespoon apple-cider vinegar, or to taste
2 tablespoons hot sauce, or to taste

Steps:

Make the chili. Heat the oil in a large skillet or heavy-bottomed pot set over medium-high heat. Working in batches, cook the beef, stirring often, until it has begun to brown at the edges. Using a slotted spoon, transfer browned meat to a bowl.
Pour off excess fat, turn heat down to medium and return the browned beef to the skillet or pot. Add salt, peppers, chile powder, turmeric, oregano and cumin, and stir to combine. Add steak sauce, Worcestershire sauce and diced tomatoes, and stir again. Cover the skillet or pot, and cook, stirring a few times, for 15 minutes or so.
Make the gumbo. Place a large pot with a heavy bottom over medium heat, and put the butter and oil into it. When the butter is melted and foaming, sprinkle the flour into the pan, and whisk to combine. Continue whisking until the mixture is golden brown, approximately 15 to 20 minutes. Add the onion, shallots, bell peppers, celery and garlic, and cook, stirring often, until the vegetables have started to soften, approximately 10 to 15 minutes.
Make the chili gumbo. Add the beef mixture to the pot with the vegetables along with the tomato paste, tomato sauce, tomato juice and ketchup, and stir to combine. Cook, stirring occasionally, for 30 to 45 minutes, then add apple-cider vinegar and hot sauce to taste. Take the pot off the heat, and serve, or allow to cool and refrigerate overnight to allow the flavors to cure. Heat before serving.

FIREHOUSE CHILI GUMBO

Firehouse Chili Gumbo image

Number Of Ingredients 28

Ingredients

1 tablespoon canola oil
1 1/2 pounds ground beef
1/2 tablespoon kosher salt
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon cayenne
1/2 teaspoon cayenne
1 tablespoon chile powder
1/2 teaspoon turmeric
1/2 teaspoon oregano
1/2 teaspoon cumin
1 1/2 tablespoons steak sauce
1 tablespoon worcestershire
14.5 ounces diced tomatoes
1 tablespoon butter
1/2 tablespoon olive oil
1 tablespoon flour
1/2 large yellow onion, diced
1 shallots, diced
1/2 green bell pepper, diced
1/2 yellow bell pepper, diced
1 1/2 ribs celery, diced
2 cloves garlic, minced
6 ounces tomato paste
8 ounces tomato sauce
1/2 cup tomato juice
1/2 cup ketchup
1/2 tablespoon apple cider vinegar

Steps:

Make the chili. Heat the oil in a large skillet or heavy-bottomed pot set over medium-high heat. Working in batches, cook the beef, stirring often, until it has begun to brown at the edges. Using a slotted spoon, transfer browned meat to a bowl.
Pour off excess fat, turn heat down to medium and return the browned beef to the skillet or pot. Add salt, peppers, chile powder, turmeric, oregano and cumin, and stir to combine. Add steak sauce, Worcestershire sauce and diced tomatoes, and stir again. Cover the skillet or pot, and cook, stirring a few times, for 15 minutes or so.
Make the gumbo. Place a large pot with a heavy bottom over medium heat, and put the butter and oil into it. When the butter is melted and foaming, sprinkle the flour into the pan, and whisk to combine. Continue whisking until the mixture is golden brown, approximately 15 to 20 minutes. Add the onion, shallots, bell peppers, celery and garlic, and cook, stirring often, until the vegetables have started to soften, approximately 10 to 15 minutes.
Make the chili gumbo. Add the beef mixture to the pot with the vegetables along with the tomato paste, tomato sauce, tomato juice and ketchup, and stir to combine. Cook, stirring occasionally, for 30 to 45 minutes, then add apple-cider vinegar and hot sauce to taste. Take the pot off the heat, and serve, or allow to cool and refrigerate overnight to allow the flavors to cure. Heat before serving.

Tips:

Use high-quality ingredients: Fresh vegetables, flavorful spices, and tender cuts of meat will make a big difference in the final dish.
Don't be afraid to experiment: There are many different ways to make chili and gumbo, so feel free to adjust the ingredients and spices to your liking.
Cook low and slow: Both chili and gumbo benefit from long, slow cooking times. This allows the flavors to develop and deepen.
Serve with your favorite toppings: There are many classic toppings for chili and gumbo, such as cheese, sour cream, onions, and cilantro. Get creative and try different combinations to find your favorites.

Conclusion:

Firehouse chili gumbo is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its combination of chili and gumbo flavors, this dish is sure to be a hit with your family and friends. So next time you are looking for a warm and comforting meal, give firehouse chili gumbo a try!