It’s extra meaty.
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My father-in-law is a retired firefighter.
He has shared many stories about his experiences over the years.
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Hes saved many lives and put himself in situations I would never consider.
Like most firefighters, his firehouse was his home away from home.
It was a safe place, one where meals were often shared.
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It was cozy and felt familiar.
Fighting fires is serious business.
So is making chili, especially at the fire station.
The one-pot meal has to taste good and fuel the crew to do their job.
How can you kindly a station full of firefighters with just one meal?
Make a big pot of chili and make it filling.
Its whymy father-in-laws fire station uses sirloin steak instead of ground beef in its chili.
Heres why you should, too.
Searing steak in a hot pan browns its exterior, adding richness and boosting umami.
Simmering those chunks of steak in richly spiced broth tenderizes them so that each bite melts in your mouth.
It’s a smart movethose firefighters know what they are doing!
Luckily, this upgrade is easy to replicate at home.
Purchase two pounds of sirloin steak and cut it into bite-sized pieces.
Toss the meat with salt and pepper and two or three tablespoons of all-purpose flour.
Heat a couple of tablespoons of oil in a large Dutch oven.
Tap off any extra flour and add the meat to the hot oil.
Brown it on all sides and then remove it.
