Wick Fowlers Chili Ricks Version Recipes
CHILI RICK'S
Easy chili recipe for a large number of people.
Provided by RICHARDWROSS
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 3h
Yield 20
Number Of Ingredients 11
Steps:
- In a large pot or Dutch oven over medium heat, combine tomato sauce, tomatoes, onion and Italian seasoning.
- In a large skillet over medium heat, cook bacon until slightly crisp. Drain and stir into the pot.
- In the same skillet over medium heat, cook sausage until brown. Drain and stir into the pot.
- In the same skillet over medium heat, cook the beef until brown. Drain and stir into the pot.
- Stir the barbeque sauce and chili powder into the pot; taste and adjust seasonings. Stir in the kidney beans and chocolate and simmer until flavors are well blended. Serve.
Nutrition Facts : Calories 507.9 calories, Carbohydrate 43.5 g, Cholesterol 75.3 mg, Fat 26.3 g, Fiber 8.9 g, Protein 28.1 g, SaturatedFat 9.1 g, Sodium 2080.1 mg, Sugar 21.7 g
WICK FOWLER'S CHILI - RICK'S VERSION
Basically I just measured the ingredients in the package and substituted fresh onion and garlic. I usually mix up several of these and store them in ziplock bags to use later.
Provided by rickscott
Categories Meat
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 470.6, Fat 19.9, SaturatedFat 7, Cholesterol 101.5, Sodium 1047.2, Carbohydrate 34.5, Fiber 13.1, Sugar 6.1, Protein 41.5
WICK FOWLER'S AUTHENTIC TEXAS CHILI - BEST CHILI IN TEXAS!
We all want to brag and say, "this is the best chili" I ever ate; but after 50 plus years of trying and searching different chili recipes this is the best I found for me. Try this first before adding "all" of the packets supplied and then add the "hot" for your own taste.. Don't use the RED PEPPER the first time, I like to use an extra onion, bell pepper, and a can of diced tomatos drained. This is at the bottom of the directions. After you go down this road the first time, heat it up to your likes the next time, but at least this way you have a base line to work from, I'm still on the base line. Try it, see what you think.
Provided by OneEyeJack
Categories < 4 Hours
Time 1h30m
Yield 1 qt, 6-8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 389.3, Fat 23, SaturatedFat 8.9, Cholesterol 102.8, Sodium 705.5, Carbohydrate 15.3, Fiber 2.4, Sugar 11.1, Protein 30.9
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