Wick Fowler Original Famous Chili Recipes

WICK FOWLER 2 ALARM CHILI

Steps:

• Brown the beef in a large pot or dutch oven. Drain beef.
• Add the spices (with the exception of the masa) and stir in thoroughly. Add tomato sauce and water. If desired add 1 (14 ounce) can of beans. Reduce temperature to simmer.
• SSimmer for about 30 minutes. If you want to thicken the chili, mix the masa in a 1/4 cup of hot water. Stir the masa until smooth. Pour the masa mixture into the chili. Cook until the chili thickens and serve.

WICK FOWLER ORIGINAL FAMOUS CHILI RECIPE

Steps:

• BROWN beef (drain fat, optional). ADD tomato sauce, water and all seasonings except the Masa and Red Pepper packets; stir. STIR in Red Pepper to taste (To make it hot, use the whole packet; for medium, use half.) COVER and simmer for 30 minutes or until meat is tender, stirring occasionally. THICKEN chili (optional): mix Masa in about ¼ cup warm water, stir into chili and simmer for 15 to 20 minutes. MAKE it your own by adding ingredients and toppings of your choice, like beans, diced tomatoes, chopped onions, chopped cilantro, chile peppers, avocado, shredded cheese, pico de gallo and sour cream.

WICK FOWLER'S AUTHENTIC TEXAS CHILI - BEST CHILI IN TEXAS!

Steps:

• Brown ground beef or cubed beef and add the onions,bell pepper and garlic-Drain the fat.
• ADD the following and stir:.
• 1 - 46 oz can of Campbell tomato juice.
• 1 - 15 oz can diced tomatos - drained -.
• ADD the seasoning packets, except RED PEPPER AND MASA. (Try the Masa the first time, you might like it, it changes the taste of the chile, I don't use it because of that reason).
• COVER and simmer 30 minutes or until meat is tender. Stir occasionally.
• For a thicker chili, stir the packet of Masa flour into 1/4 cup of warm water.
• Stir into chili and simmer 30 minutes.

WICK FOWLER'S CHILI - RICK'S VERSION

Steps:

• Brown hamburger meat and drain off fat.
• Return to heat, add onion and garlic, cook until onion is softened.
• Add tomato sauce, tomatoes, and water.
• Stir in dry ingredients except masa harina.
• Cover and simmer for 30 minutes or longer for spicier flavor.
• Add masa harina dissolved in water.
• Stir in pinto beans.
• Simmer another 20 minutes.

WICK FOWLER'S CLASSIC CHILI ENCHILADAS (12 ENCHILADAS)

Steps:

• Dip each tortilla in hot oil, turning once to soften.
• Blot on paper towels. (I did not use the cooking oil to soften the corn tortillas, I wrapped all 12 in a paper towel, sprinkled water on the paper towel, and put them in the microwave for a minute.).
• Spoon about 2 tablespoons of Wick Fowler Chili down the middle of the tortilla.
• Sprinkle on the grated cheese and onion.
• Roll up and place seam down in baking dish.
• Cover the rolled tortillas with the remaining chili, onion and grated cheese, in that order.
• Bake at 350F for about 30 minutes or until cheese is melted and enchiladas are hot.