A former Colt on one side and a Celebrity Chef on the other. Sandwiched in between? Firefighter Tim! Here’s his take on Firehouse Chili and a Pumpkin Smoothie!
Hearty Brisket and Bison Chili
2 1/2 pounds cooked smoked brisket, chopped
3/4 pound ground bison, browned
1 large can and 2 small cans brooks chili beans
1 can dark red kidney beans
2 tablespoons minced garlic
1 onion finely diced
1 jalapeño pepper, diced
1 Serrano pepper, diced
1 red bell pepper, diced
2 large cans diced tomatoes
1 can Guinness
3 cups spicy V8
Chili powder and cumin to taste
Couple cracks sea salt and black pepper
Pinch smoked paprika
Simmer tomatoes in large soup pan. Add chili powder, cumin, black pepper and paprika.
In separate pan, simmer Guinness with a pinch of cumin and minced garlic.
Sauté peppers, garlic and onion in separate pan. Then add to tomatoes along with spicy V8 and simmered Guinness.
Add beans and browned bison. (I brown my bison with cumin and chili powder.). Add smoked brisket.
Allow all to simmer on low for several hours, and enjoy.
3/4 small can pumpkin
2 cups almond milk
1 teaspoon vanilla extract
2 tables spoons vanilla Greek yogurt
1 Tablespoon honey
1/2 teaspoon cinnamon
1 teaspoon pumpkin spice
1 tablespoon Nutella
1 1/2 cup ice
Place all in blender, mix and enjoy.