TOTAL TIME : 3 hrs
Prep Time : 2 hrs
Cook Time : 1 hrs
INGREDIENTS (4 Servings)
12 ounces tomato paste
16 ounces tomato sauce
1 (24 ounce) can red kidney beans
3 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons cumin
1 tablespoon dried ancho chile powder
1/3 cup chili powder
2 tablespoons dried parsley
2 teaspoons oregano
2 teaspoons dried marjoram
2 teaspoons ground thyme
1 (24 ounce) can pork and beans
1 teaspoon sea salt
1 tablespoon ground pepper
DIRECTIONS
In a large crock pot set on low, combine tomato paste, tomato sauce, kidney beans, garlic powder, onion powder, cumin, chili powder, parsley, oregano, pork and beans, salt, pepper, chili hot beans, habenero sauce, serranos, Poblano chiles, and dry pasta (optional) and bring to a simmer. While that is simmering, in an oven set to 300 degrees, heat the steak, the pork and beef in a large pan- swimming in several cups of coffee, and bake about an hour and half. While that is in the oven, brown the sausages. Drain the meat, season to taste with whatever herbs and spices you want, bring to the burner and brown lightly in a large pan. Drain the meat, season once more and add to the rest of the items waiting in the crock pot. Add the beer and cook on the keep warm setting in the crock pot overnite.
ABOUT THE CHEF
Firefighter Joseph “Joe” Herrera,
Native of Port Jefferson New York, discovered his deep love and appreciation for cooking good food, especially Italian cuisine, from his mother and grandmother at the age of 10. He credits both of them for giving him for his talent and love for cooking. Joe has been a fire fighter for 8 years. He has worked at FS 24 (Woodlawn), FS 22 (Springfield), and FS 27 (West Springfield). Joe is a graduate of Norwich University. In addition to being a great fire fighter and an incredible chef his favorite hobbies include biking, eating, and and spending time with his family and friends. He says his favorite thing about cooking is watching people enjoy and appreciate the meal.
