Firehouse Chili Gumbo

1. Brown the Ground Beef

Heat a large skillet or pot over medium-high heat and add the ground beef. Cook until the edges are browned, then transfer the meat into a bowl using a slotted spoon, leaving behind any rendered fat.

2. Season the Beef

Return the beef to the skillet or pot. Add kosher salt, white pepper, black pepper, cayenne pepper, chile powder, turmeric, dried oregano, and ground cumin. Stir in steak sauce and Worcestershire sauce, then pour in the diced tomatoes. Simmer for 15 minutes.

3. Make the Roux

In a large pot, melt unsalted butter with olive oil. Gradually sprinkle in the all-purpose flour, whisking for 15-20 minutes over gentle heat until the mixture reaches a golden-brown color.

4. Cook the Vegetables

To the roux, add diced yellow onion, shallots, green and yellow bell peppers, and celery. Cook until soft, about 10-15 minutes. Stir in the minced garlic towards the end to prevent burning.

5. Combine Chili and Gumbo

Pour the beef mixture into the pot with the roux and vegetables. Add tomato paste, tomato sauce, and tomato juice. Stir in the ketchup and simmer for 30-45 minutes.

6. Season and Finish

Add apple-cider vinegar and hot sauce, stirring well. Taste and adjust the seasoning as desired. The gumbo should have a good balance of heat and acidity.