Paul Krekeler’s Firehouse & Family Chili
Ready in 90 minutes
Serves 8-10 guests
Ingredients
● 2 pounds of 85-15 Ground Beef
● 2 Tablespoons of Olive or Vegetable oil
● 2 Sweet Onions, Diced
● 1 Green Pepper, Diced
● 1 Jalapeno Pepper, Diced
● 4 Cloves of Garlic, Minced
● 4 Tablespoons of “Mexene” Chili powder
● 2 teaspoons of Cumin, ground
● 32 oz of Beef Broth (1 box)
● 1 -28 oz Diced Tomato with juice
● 1-28 oz Tomato Puree
● 1- 6 oz Tomato Paste
● 1 Tablespoon of Salt (Added at the end of the cooking- or more to taste)
● 2 Tablespoons of Corn Starch mixed with ¼ cup of cold water (Slurry)
● 2 - 15 oz cans of Kidney Beans, Rinsed
Preparation
1. In a large stockpot, place ground beef, oil, onions, both peppers, garlic, “Mexene”chili powder and cumin.
2. Cook on medium heat and stir well, breaking up the ground beef and combining all the ingredients.
3. Reduce to medium low and cook for 30 minutes.
4. Add beef broth, diced tomato, tomato puree and tomato paste.
5. Bring to a boil, then reduce to simmer for 30 more minutes.
6. Taste your chili. Add 1 Tablespoon of Salt then add corn starch slurry mixture and mix well.
7. Taste your Chili again and add more Salt if you would like. Add it in 1 teaspoon quantities so you don’t over season.
8. Add the rinsed kidney beans and enjoy. 🙂 Hell Yeah!
9. Serve with corn chips, cheddar cheese, jalapenos, sour cream and pasta of your choice
Tips
You can skip the corn starch step if you feel your chili is thick enough.
Recipe created from the memories of Paul’s children: Erica, Natalie and Nolan as this was his “go to” meal that they remember him making for them throughout their childhood.
In Memory:
Paul David Krekeler
Born- May 15, 1965
Died - August 14, 2025
Father, Friend, Firefighter
