Firehouse Chili

Heat a tablespoon of oil in a heavy‑bottomed pot or Dutch oven over medium heat, then add 1/2 chopped yellow onion and sauté until softened.

Add 1 pound of ground meat to the pot and cook, breaking it up as it browns, until it is no longer pink.

Drain off any excess fat from the meat and onion mixture, then stir in 1 clove of minced garlic, 1/4 teaspoon of cumin, and 2 1/2 tablespoons of chili powder. Cook the spices into the meat for a minute or two, just until fragrant, then add 1 tablespoon of brown sugar to balance the heat and deepen the flavor.

Add 1 cup of tomato sauce, 1 cup of broth (I like to use beef), and 1 cup of your favorite tomato‑based salsa—I used my homemade Taqueria‑Style Salsa. However, something like Herdez Taquera Salsa works well too if you're looking for a recommendation. Stir everything together, bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15–20 minutes to deepen the flavor—season with salt and pepper to taste.

Drain the beans, but do not rinse them—I like using chili beans because they add extra flavor. Stir the beans into the pot and let the chili cook uncovered for 20–30 minutes, or until it reaches your desired thickness. Serve the chili topped with Pico de Gallo (a mix of diced tomatoes, onions, cilantro, jalapeños, lime juice, and a dash of salt), along with diced avocado, sliced jalapeños or pickled peppers, and a sprinkle of queso fresco cheese.

Enjoy!