Fire Station Chili

Fire Station Chili

It’s cold outside, so we thought we’d bring you our favorite winter time meal: a pot of steaming Fire Station Chili! Perfect for game day weekends!


2 large red or yellow bell peppers
1 poblano pepper
2 jalapeno peppers
2 tbsp olive oil
1 sweet yellow onion, chopped
4 cloves garlic, minced
2 lbs. ground beef
2 tbsp chili powder
2 tsp smoked paprika
1 tsp salt
1 tbsp cumin
½ tsp chipotle powder
1 tbsp brown sugar
1 bottle beer
¼ cup Worcestershire sauce
1 can chicken or beef broth
1 – 28 oz can diced tomatoes
4 tbsp tomato paste (or half small can)
3 – 15 oz cans beans – pinto, black or kidney (mixed is better!)


Set the Big Green Egg for direct cooking at 350°F/177°C.

Grill the poblano, bell peppers and jalapeno peppers on the EGG until nice char marks develop on both sides. Set aside to cool.

Heat the oil in the Dutch Oven. Add onion and cook until soft. Add ground beef and cook until browned; carefully remove most of the fat. Add the garlic and spices and cook for another minute. Add the sugar, beer, Worcestershire sauce, broth, tomatoes and tomato paste. Bring to a boil and then reduce heat to 250°F/121°C.

When the peppers have cooled, chop them up and add to the chili. Add beans and continue to simmer for another hour or until the chili has thickened.

Recipe and photo from Big Green Egg and Wynn Varble.