Made with poblano, serrano and jalapeño chiles, our Firehouse Chili Starter has a seriously spicy kick. Here we serve it with a cooling dollop of sour cream, but, if you prefer, offer bowls of grated cheddar cheese, sliced green onions and chopped fresh cilantro so guests can garnish their bowls themselves.
- 1/2 lb. (250 g) ground beef
- 1/2 lb. (250 g) ground pork
- 1 jar Firehouse chili starter
- 1/2 to 1 cup (125 to 250 ml) water
- Sour cream for garnish
In a Dutch oven over medium-high heat, cook the beef and pork, using a wooden spoon to break up any large chunks, until browned, 10 to 12 minutes.
Add the chili starter and bring to a boil. Reduce the heat to medium-low, cover and simmer for 30 minutes. Partially uncover the pot and continue simmering, stirring occasionally, until the chili has thickened, about 30 minutes. If the chili becomes too thick, add the water as needed.
Ladle into individual bowls, garnish with sour cream and serve immediately. Serves 6 to 8.
Williams-Sonoma Test Kitchen