Hi, we’re back, Lieutenant Tom Papoutsis, Fairfax County, Fire and Rescue, McLean Fire Station 1.
We’ve been making Three Alarm Chili today. The chili has been sitting here, simmering for couple of hours. It’s actually, it started coming together back whenever we added all these ingredients and everything. And we’re at the point now where we are ready plate this up.
I want to give it a good stir here and we want to take a look at it. I will try to possibly get a good tilt for you so you can see. This is what we’re looking at. I mean it’s got a wonderful color, wonderful—the flavor when we tasted it, it was really good. The vegetables have all cooked down very nicely for us, the smell is wonderful. And we do have plenty of cumin in there which remember, that’s the key ingredient. Okay, so it looks wonderful. We’re going to give it a shot and we are going to see. This is how we serve it.
Now, remember you can serve this by itself but in the firehouse, what we typically serve it with is a couple of different things.
The guys like corn bread. They love corn bread with their chili. The other thing that they like is they enjoy macaroni. So, they can have chili mac with cheese. So, macaroni, cornbread, or you can use like a French bread, or even an Italian bread to go along with it.
We’re going to garnish this with a little bit of onion. We’ve got some diced onion here. So, we are just going to kind of throw some onion on there, very nice. We take a little bit of Co-Jack cheese and we’re going to sprinkle it some Co-Jack, just like that. And you want to make it look a little fancy, just take a little bit of hot sauce and maybe just a couple of dots of hot sauce all around the edge, anybody wants a little extra heat, there you are, and there it is. That is our Firehouse Three Alarm Chili.
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