Recipe Name: THE PERFECT CHILI
Category: FIREHOUSE
Serves: 8
Seasoning mixture:
5 tables chili powder
3 tables paprika
2 teaspo cayenne pepper
2 teaspo oregano
2 teaspo garlic powder
1 teaspo ground cumin
1 teaspo fresh-ground black pepper
2 pounds ground chuck steak
1 pound breakfast sausage cut into bite-size pieces
1 large white onion diced
1 - 8 ounce can tomato sauce
1 - 8 ounce jar green chili salsa
1 - 4 ounce can green chili peppers chopped
1 - 16 ounce can tomato paste
1 - 24 ounce can whole tomatoes
chopped reserve the liquid
1 cup beef broth
16 ounce can pinto beans
3 -12 ounce bottles or cans golden beer
1 - tablespoon hot red pepper sauce
2 - pounds Cheddar cheese grated
I found this chili recipe on the web under Firehouse cooking:
In a small bowl, combine the seasoning mixture ingredients together and set aside.
In a large saucepan, brown the meats together, over medium-high heat.
Add the onion and 1/2 the seasoning mixture.
Cook, stirring occasionally, until the onions become soft.
Drain excess oil from the pan; set aside.
In a large sauce pan, combine the tomato sauce, salsa, chili peppers, tomato paste, stewed tomatoes, beef stock, pinto and kidney beans, beer and red pepper sauce; mix well.
Bring to a boil, reduce heat and simmer, stirring often, for 15 minutes.
Stir in the browned meat and the remaining seasoning mixture; simmer, stirring occasionally, for 21/2 hours.
Stir in the Cheddar cheese, and continue to simmer for 1/2 hour more.
Serve hot in warmed bowls.
Makes about 4 quarts.
This recipe from the Motor City is ?...great after that wintertime stretch? and it's the second version of a timeless classic. This chili recipe is a bit spicier than the Award Winning Homestyle version, and the beer gives it a different flavor all its own. If you're on the job don't worry about using the beer, because the alcohol cooks out and evaporates within minutes of reaching a full boil. Little preparation time and low maintenance are two reasons why this dish is seen so often on the burners of firehouse stoves. Nutrition and ease of service are two others.
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I remember them always having eggs, mainly 'cause they are cheap and ANYTHING can be added to them..one of their favourite dishes was; take a henhouse full of eggs 
scramble them in a large skillet....add fried taters, cheese, chiles, onion, sausage, bacon (any meat actually for I have seen them use leftover steak), tomato, and whatever else was on hand...mix all the ingredients together and serve with bunches and bunches of biscuits or tortillas 
