The Best New York Firehouse Chili - cooking recipe

Ingredients

2 lb. ground round
1 lb. Italian sausage, skinned and crumbled
2 c. beef stock (fresh or canned)
1 tsp. saffron threads
3 Tbsp. olive oil
2 c. shallots, coarsely chopped
2 Tbsp. garlic, finely chopped
1 (10 oz.) can green chiles, chopped to form rough puree
1 tsp. oregano
1 tsp. cumin
1/2 tsp. cayenne pepper
2 Tbsp. chili powder
1 tsp. salt
freshly ground black pepper
1 (6 oz.) can tomato paste
canned red kidney beans, drained (optional)

Preparation

In a heavy skillet, brown ground meat and sausage.
Transfer to a 4-quart pot.
In the same skillet, add beef stock and bring to a boil.
Remove stock from heat.
Crumble saffron and add to stock.
Set this aside.