Sunday, September 11, 2011

"C" Shift Special

     Today we remember and honor the victims and brave men and women who gave their lives in the line of duty on 9/11.  Three hundred and forty two firefighters and paramedics perished in New York City ten years ago today.  I couldn't help but think of the camaraderie, fellowship and meals shared at a firehouse.  There are many fine and accomplished firehouse cooks who turn out gourmet meals on a daily basis for firefighters all over the country.  I ran across the recipe for this "C" Shift Special online (firehouses usually have A, B, or C shifts), it was submitted by Deputy Fire Chief Joe Don Morgan from Miami, Oklahoma.  Chief Morgan recommends using ground venison but the beef is excellent as well.  Brown the beef and onions over a full spread of coals, stir in the rest of the ingredients, move the coals to a ring around the bottom and cover with as many coals as you need to keep it at a steady simmer.  A made for camping recipe, garnish with your favorite chili toppings.  With just enough heat from the chilies and beans, it's the kind of belly warming dish that will satisfy hungry firefighters and campers alike.

"C" Shift Special
1-2 lbs. ground beef
1 10 oz. can Rotel Diced Tomatoes with Green Chilies
1 16 oz. can Mexican Style Chili Beans (if you use pinto beans, add chili powder)
1 16 oz. can potatoes, diced and drained
1 8 oz. can sliced mushrooms, drained
1 16 oz. can whole kernel corn, drained
1-2 medium onions, chopped

     Lightly oil or spray dutch oven.
     Saute beef and onions over a full compliment of coals until beef is browned and onions are soft; drain.
     Add Rotel tomatoes, chili beans, mushrooms, potatoes and corn; stir well.
     Move coals to a ring around the base of your oven; cover with as many coals on the lid as will keep the dish at a steady bubble. 
     Simmer for 30 minutes or until mixture is heated through and onions are soft.
     Serves 5-6 hungry firefighters.

Brown beef and onions

Stir in remainder of ingredients

Simmer for 30 minutes

Serve with  fresh cilantro and a side of corn bread

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