Wick Fowlers has been my go to with a twist, what is yours?

With Wick Fowlers chili I add all of the ingredients in the directions except the Masa, use 1lb of 85/15 hamburger meat, 1lb of Prime Rib Beef Steak Burger, a small can of original Ro*Tel drained (good friend turned me onto), another 1/2 teaspoon of Cummins, 1/4 teaspoon of Oregano and a tablespoon of Central Market's Chef blend chili powder, also around 3/4 teaspoon of small diced fresh Jalapeno's cooked in there and it was good to go.






Enjoy smelling all the different choices of Chili powder, chose Chefs Blend it smells so good and IMO the best choice to match up with the Wick Fowler chili powder.





It hit the spot on this cold day.

Great comfort food for a cold weather day , would

Had some graded sharp cheddar cheese pulled out but decided not to go there, did not want to dilute the taste of the chili.
Not a big fan of sour cream, wife loves it and put it on her baked potato last night.

This is my go-to year round ingredients. I use 4-5 Tbs. of MCB and don`t use the masa or the crackers. I used to eat a whole sleeve of those Saltines when I was younger, but it`s harder to keep my girlish figure now days so I try to give up the carbs.

Haven't bought a retail 'chili-mix' in 20 years - we keep 1# containers of chili-powder, cumin, paprika, cayenne, coca-powder, ginger, turmeric, garlic-powder, cinnamon, Worcestershire, Apple-cider vinegar, Red Wine, coffee, etc on hand at all times.

It's just too-easy to make it just-perfect every time no matter how big of a batch we're making without having to rely on name-brand mixes.
They don't put anything in there that you can't blend in yourself, and it makes it easy to avoid the MSG and other garbage they often mix in.

Plus I like to adjust my mix slightly depending on what kinds of meats I'm putting in (with venison I like to use ginger instead of garlic), and can turn up or down the 'heat' depending on who will be dining!
Yes, I put coca powder and even cinnamon in - very small amounts you can't single them out.

Liquids are very important, and when to put them in too - I even put in coffee left over from the coffee pot when I need to add a bit of liquid - I NEVER use any plain water !

Cinnamon.........Are you from Cincinnati.

wick fowlers is still hard to beat

i finally found some meat church texas chili seasoning. im cooking tomorrow. i'll report back during snowmagedon.

Like said above I don’t buy a chili seasoning kit just use spices. Quick and easy.

First time I made scratch chili I guess. Made a chili sauce for making tamales and had some left over and used it for a chili base, best chili I ever made.

Ground and chunk gamed meat - usually elk
Chugwater chile mix
roasted green chiles - medium or hot
onion
garlic
Mexican oregano
cumin
smoked Guajillo chile powder
whole canned tomatoes crushed by hand

No joke! A nephew was visiting during the holidays and wanted to try this "great new chili recipe" he'd found online. I gave him the keys to the kitchen and went out to run some errands. When I got home and opened the front door I immediately recognized it. OMG he'd made Skyline chili.

Edited to add: Oh yeah, and I use Wick Fowler's. Just add fresh chopped onions and bell peppers, crushed tomatos, and (I'm gonna' get roasted) a can of red kidney beans. Also, I have to include the masa or it gives me terrible heartburn.

I have always wondered how the Cincinatti chili taste. Never tried it but it sound interesting. I also don`t get all of these "Chili Snobs" or "Chili Purist" who are so adamant about beans don`t belong in chili and look at you like you have a 3rd eye when you add them . I personally don`t put them in mine, but I have tried them and still tasted fine. They didn`t ruin the chili like some would suggest. I don`t get the chili with cornbread thing either because I didn`t grow up eating it that way, but that's OK too, I would love to try it once at least once.

Now I'll also say this....... when you start adding ingredients to Chili like the "Cincinatti Chili", at one point it becomes something that is a totally different dish all together.

we call it goulash.

getting ready to dice onions and get to cooking