Warm up with a bowl of firehouse chili. This fast, easy recipe is perfect for busy families.

By SHAWN STONE

I’ve been eating chili all of my life and one of my favorite recipes is from my grandpa.

When he was a fire chief in Fort Worth, he would make this chili at the fire hall, and now I make it for my family.

I hope you like it as much as we do!

WHAT’S IN IT

2 lbs. chili meat

2 garlic cloves, minced

1 1/2 Tbs. paprika

3 Tbs. chili powder

1 Tbs. cumin

1/2 tbs. salt

1/2 tsp. cayenne pepper

1/2 tsp. black pepper

1 8-oz can tomato sauce

2 8-oz cans water

HOW TO MAKE IT

Brown the meat and drain excess fat.

Add the rest of ingredients to the pot and simmer on low for 25-30 minutes, stirring occasionally.

I use this chili to make Frito pie. I pour it over Fritos and top with cheese, diced onion and sliced jalapeño.

But it’s great with cornbread and crackers too. Even my kids love it!