(WJBK) - This recipe comes from the 2014 champs of the 10 Alarm Chili Challenge, courtesy of Detroit firefighters Steve Finn and Wes Rawls. You can learn more about the 10 Alarm Chili Challenge here. This year's event is Saturday, Nov. 7 at Casey's Pub in Detroit.
VIDEO: Steve and Wes talk about their recipe and the event, and Dean Bach from M-Brew and Dino's Lounge talks about his cherry brisket chili recipe.
1 lb. ground lamb
1/2 lb. spicy ground chorizo
1/2 lb. bacon with grease (cooked and minced)
1 12 oz. can diced tomatoes
3 tomatillos, diced
1 tbsp. cornstarch mixed with 2 cups water (for thickening agent)
4 each (diced with seeds) habanero, pablano, serrano and jalapeno peppers
1 ghost chili (minced with seeds)
2 tbsp. each of fresh, chopped parsley, cilantro, oregano, thyme, basil, garlic, rosemary and onion
1 tsp each of salt, pepper, cumin, granulated garlic, chili powder and crushed red pepper
1 tbsp. chicken base or 1 can chicken stock
2 12 oz. cans of white kidney beans
2 12 oz. cans of red kidney beans
Combine lamb, chorizo, parsley, cilantro, oregano, thyme, basil, rosemary, chopped garlic and onion, salt, pepper and chili powder in large bowl. Transfer to large pot and brown. Add bacon (with grease), tomato, tomatillos, granulated garlic, cumin and crushed red pepper. Simmer for 10 minutes and stir periodically. Add peppers to mixture.
Add two cans each of white kidney beans and red kidney beans. Add one tablespoon chicken base or one 12 oz. can of chicken stock. Simmer for one hour or more.
*Add cornstarch and water mixture during simmering process as needed for thickening.*