We like Fowler and the heb mix but any Carroll Shelby chili fans? We like to mix it up and do that one sometimes. And if you can find it emporium spice out of temple has a pretty good chili mix

normaleagle05 said:

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When I need to throw down a chili like this I just open my spice cabinet and do it. All the powders, garlic, onion, paprika, anchor, cumin, New Mexico red/green, celery salt, thyme, oregano, etc.

Season, stir, simmer, taste, adjust, and repeat.

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This. I always have the basic spices in stock. And the past few years I've kept various dried chiles on hand (guajillo, ancho). That's part of the fun of chili for me. My wife laughs b/c I literally have never made it the same way twice. It's always different based on what I've got.

Man, y'all making me hungry.

Terlingua

This is a good middle ground between AAC's and a store bought mix. Surprised it hasn't been posted here, I found it on Texags and have made it many times. I've made AAC's as well, which is definitely superior, but this is my go to when I don't have a lot of time for prep work. I think BurnetAggie posted it.

RCR06 said:

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a.froman said:

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Growing up my Dad always used Wick Fowler's 2 alarm chili mix. Made it without beans and to the 2nd alarm. I always thought it was good. Haven't tried it in years though

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I use it often. I'm sure some will say it's trash, but it's easy and good. I recently measured their seasoning packets and I'm thinking about making my own with similar proportions of my own chilI powder and other seasonings.

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Same, I measured them out years ago and been using that base ever since. But no masa, no tomato sauce, and no water. I mean if all you have is water, then OK, but literally every recipe will taste better if you use any other tastier liquid than water. I use a pot of coffee and a beer, or use some stock, bullion, etc.

Hold on….. you pour a pot of coffee in your chili?

Shelton98 said:

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Hold on….. you pour a pot of coffee in your chili?

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Don't forget the beer ......Shiner to be specific and no other..... .......adding beer makes it REAL Texas chili. Question.....is there only one way to make beef stew or chicken soup or a cobbler or lasagna......or any other dish besides Texas chili ? What if you use Hereford beef instead of Angus.....or better yet Wagyu ? You reckon the first bowl of chili made and served in Texas was made from Hereford or Angus? My money is on a stringy skinny azz longhorn......or maybe a mexican corriente....

RCR06 said:

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a.froman said:

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Growing up my Dad always used Wick Fowler's 2 alarm chili mix. Made it without beans and to the 2nd alarm. I always thought it was good. Haven't tried it in years though

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I use it often. I'm sure some will say it's trash, but it's easy and good. I recently measured their seasoning packets and I'm thinking about making my own with similar proportions of my own chilI powder and other seasonings.

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I was planning to measure the Wick Fowler seasoning packets and then realized they had combines the onion and garlic as well as the oregano and cumin.

I just found this "copy cat" recipe. I'm giving it a try.

And it was diced and made from whole chiles. Which fido assures us above creates an inception problem for Texas chili.

Bird Poo said:

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dilben said:

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I agree with the HEB Terlinqua brand over Wick Fowler. I think it is a lot better.

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Drove to the nearest HEB 25 miles away after reading this thread and hankering for Chili.

I will be buying the Terlinqua brand from now on. Used 2 boxes on 4 lbs of deer meat. The whole family has been tearing it up and the best thing is that it doesn't tear your ass up like the 2 alarm crap. Much better tasting and better on the digestive system.

Use the chicken broth and follow the directions.

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Just finished making a huge pot of Terlingua moose chili this past weekend. My wife and I love it!!! Moose chili is probably the best chili we've ever made and has a great flavor. Just follow the directions and we add a few whole peter peppers and whole hot jalapeño peppers to top it off. Terlingua chili gets my vote from now on. Simple, easy, tastes great, less filling...

When I'm not in the mood to make it all from scratch, JDs Chili Fixins are a go-to starter for me and
It's delicious! They sell it at our local HEB. Use one jar for each pound and a half of ground beef and rinse each jar out and pour that water in the pot. I was actually shocked by how good this is and they have a lot of mixes on their web site.

https://www.jdschiliparlor.com/product/original-chili-fixins/

mtngoat3006 said:

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Bird Poo said:

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dilben said:

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I agree with the HEB Terlinqua brand over Wick Fowler. I think it is a lot better.

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Drove to the nearest HEB 25 miles away after reading this thread and hankering for Chili.

I will be buying the Terlinqua brand from now on. Used 2 boxes on 4 lbs of deer meat. The whole family has been tearing it up and the best thing is that it doesn't tear your ass up like the 2 alarm crap. Much better tasting and better on the digestive system.

Use the chicken broth and follow the directions.

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Just finished making a huge pot of Terlingua moose chili this past weekend. My wife and I love it!!! Moose chili is probably the best chili we've ever made and has a great flavor. Just follow the directions and we add a few whole peter peppers and whole hot jalapeño peppers to top it off. Terlingua chili gets my vote from now on. Simple, easy, tastes great, less filling...

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I made up a batch of Terlingua for dinner on Monday. I have always used 1/2 ground beef and 1/2 ground pork for chili. That was the plan this time and follow their directions otherwise. Well I grabbed the wrong package of pork. I used 1 lb of sweet Italian sausage! And it was still damn good stuff!

I used the Terlingua CASI mix from HEB with half venison and half pork. I couldn't stop eating it, it was that good.

TshirtVulture said:

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We like Fowler and the heb mix but any Carroll Shelby chili fans? We like to mix it up and do that one sometimes. And if you can find it emporium spice out of temple has a pretty good chili mix

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I am trying my first ever attempt at some over-the-top chili today and am using Carroll Shelby's seasoning. No idea how any of it will come out but we'll see.

Ag83 said:

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TshirtVulture said:

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We like Fowler and the heb mix but any Carroll Shelby chili fans? We like to mix it up and do that one sometimes. And if you can find it emporium spice out of temple has a pretty good chili mix

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I am trying my first ever attempt at some over-the-top chili today and am using Carroll Shelby's seasoning. No idea how any of it will come out but we'll see.

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Carroll Shelby's is legit. Especially for those of us who don't live near a HEB.

zooguy96 said:

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1 lb venison or 80/20 beef
1lb hot pork sausage
1 15 oz can of tomato sauce
1 14 oz can of beef broth
2 tbls light chili powder
3 tbls dark chili powder
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1 tbls cumin
1/2 tsp pepper
1 tsp chicken bullion (I use caldo de pollo)
1 can chilis
4 cloves garlic
2 jalapeños
1 Serrano
4 tbs brown sugar
1/2 onion finely diced
Crispy Bacon

Oil first - then saut onions and peppers. Next, brown meat. Add in everything else (bacon last) - saut about 30 minutes.

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This plus a can of red kidney beans, pinto beans, and pork and beans.

Ag83 said:

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TshirtVulture said:

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We like Fowler and the heb mix but any Carroll Shelby chili fans? We like to mix it up and do that one sometimes. And if you can find it emporium spice out of temple has a pretty good chili mix

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I am trying my first ever attempt at some over-the-top chili today and am using Carroll Shelby's seasoning. No idea how any of it will come out but we'll see.

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Shelby chili tastes just like Wolf brand chili out of the can. If that is what you like, you will love it. I grew up on Wolf cans, so I like it a little bit.

Ag83 said:

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Rattler12 said:

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So how come putting a chili cooking thread in the outdoors forum is OK but putting beans in a chili recipe causes mass hysteria, foaming at the mouth, the drizzles, hyperventilation and various other reactions?

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I just dumped a can of northern beans in my pot because my wife wanted it. I am generally a "no bean in chili" guy but not a purist (plus I like beans). Let 'em wail!

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Happy wife = happy life

Milwaukees Best Light said:

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Ag83 said:

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TshirtVulture said:

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We like Fowler and the heb mix but any Carroll Shelby chili fans? We like to mix it up and do that one sometimes. And if you can find it emporium spice out of temple has a pretty good chili mix

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I am trying my first ever attempt at some over-the-top chili today and am using Carroll Shelby's seasoning. No idea how any of it will come out but we'll see.

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Shelby chili tastes just like Wolf brand chili out of the can. If that is what you like, you will love it. I grew up on Wolf cans, so I like it a little bit.

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Wolf brand has a place. And that place is on my hot dog, topped with onions and cheese.

I didn't get the Wolf Brand taste (and I, too, like some Wolf Brand on a chili cheese dog). Chili was very good but a bit too "elaborate" for my taste.

Shelton98 said:

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Hold on….. you pour a pot of coffee in your chili?

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Yep. Double the wick fowlers + 4 lbs meat, one Shiner Bock, then top up with coffee to just cover the meat. Simmer it 2.5 hrs if possible. Somewhere between 2 and 2.5 hrs is where the meat gives in really starts soaking up the flavor. Serve with cornbread. It gets even better after a day or two in the fridge. Fry some up with eggs in the morning too. Nom nom

spud1910 said:

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dr_boogs said:

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Where is AAC's recipe? Hit me with the link please.

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https://texags.com/forums/67/topics/1960537

2 lbs. chuck, diced
1 large yellow onion diced small
3 jalapenos diced small
1 head garlic minced
2 tbsp. tomato paste
1 large can crushed tomatoes
2 large cans tomato sauce
1 large tomato can of water
1 beer of choice (I used Shiner because I like cooking with it)
3 each dried ancho, New Mexico and guajillo chiles
2 each chile de arbol
1 tbsp. ground cumin
1 tbsp. ground coriander
1 tbsp. ground ancho powder
1 tbsp. ground chipotle powder
1 tbsp. chile powder
1 tbsp. paprika
1 tbsp. Mexican oregano
1 tsp. cayenne pepper
Kosher salt, to taste
Bacon fat, as needed

1. Remove stems and seeds from dried chiles and place in a small saucepot with enough water to cover them. Bring to a boil, place lid on pot and turn off heat. Allow chiles to steep for 15 minutes and then puree.

2. Season beef with kosher salt and set aside. Meanwhile heat some bacon fat in a cast iron skillet and brown meat in batches to ensure even browing. Remove from pan and set aside.

3. Once all meat is browned, drain excess fat out of pan and deglaze with about a 1/4 of the beer and scrape the bottom of the pan to remove the yummy goodness.

3. In a separate stockpot, heat about 3 tbsp. of bacon fat and add onions and jalapenos. Season with some salt and cook for 3-5 minutes and then add garlic and continue cooking for an additional 3-5 minutes being careful not to burn the garlic.

4. Once the aromatics have cooked, add meat and pan drippings to pot. Now add all of your spices and tomato paste. Let this cook for about 5 minutes to allow the spices and tomato paste to toast. Be sure to stir often to prevent burning of the tomato paste.

5. Once that spices have had time to toast, add the remaining part of the beer and reduce by half. After the beer has reduced, add your tomatoes, tomato sauce, chile puree and water.

6. Turn heat to low and allow the chili to simmer for 2-3 hours until the meat is tender. Adjust seasoning with salt to your liking and serve however you'd like.

If the consistency is too thick then add water a little at a time to get the desired consistency. If it is too thin, continue cooking down or thicken slightly with a little bit of masa harina mixed with water.

Also, if you want a spicier chili then add more cayenne and leave the seeds in the jalapenos.

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Is "large" can a 15 or 28 os can?

B-1 83 said:

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spud1910 said:

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dr_boogs said:

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Where is AAC's recipe? Hit me with the link please.

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https://texags.com/forums/67/topics/1960537

2 lbs. chuck, diced
1 large yellow onion diced small
3 jalapenos diced small
1 head garlic minced
2 tbsp. tomato paste
1 large can crushed tomatoes
2 large cans tomato sauce
1 large tomato can of water
1 beer of choice (I used Shiner because I like cooking with it)
3 each dried ancho, New Mexico and guajillo chiles
2 each chile de arbol
1 tbsp. ground cumin
1 tbsp. ground coriander
1 tbsp. ground ancho powder
1 tbsp. ground chipotle powder
1 tbsp. chile powder
1 tbsp. paprika
1 tbsp. Mexican oregano
1 tsp. cayenne pepper
Kosher salt, to taste
Bacon fat, as needed

1. Remove stems and seeds from dried chiles and place in a small saucepot with enough water to cover them. Bring to a boil, place lid on pot and turn off heat. Allow chiles to steep for 15 minutes and then puree.

2. Season beef with kosher salt and set aside. Meanwhile heat some bacon fat in a cast iron skillet and brown meat in batches to ensure even browing. Remove from pan and set aside.

3. Once all meat is browned, drain excess fat out of pan and deglaze with about a 1/4 of the beer and scrape the bottom of the pan to remove the yummy goodness.

3. In a separate stockpot, heat about 3 tbsp. of bacon fat and add onions and jalapenos. Season with some salt and cook for 3-5 minutes and then add garlic and continue cooking for an additional 3-5 minutes being careful not to burn the garlic.

4. Once the aromatics have cooked, add meat and pan drippings to pot. Now add all of your spices and tomato paste. Let this cook for about 5 minutes to allow the spices and tomato paste to toast. Be sure to stir often to prevent burning of the tomato paste.

5. Once that spices have had time to toast, add the remaining part of the beer and reduce by half. After the beer has reduced, add your tomatoes, tomato sauce, chile puree and water.

6. Turn heat to low and allow the chili to simmer for 2-3 hours until the meat is tender. Adjust seasoning with salt to your liking and serve however you'd like.

If the consistency is too thick then add water a little at a time to get the desired consistency. If it is too thin, continue cooking down or thicken slightly with a little bit of masa harina mixed with water.

Also, if you want a spicier chili then add more cayenne and leave the seeds in the jalapenos.

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Is "large" can a 15 or 28 os can?

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I am not sure. I use the 28 oz can as large and works fine for me. And it depends on what I have. I use different chilis. This year I am using carolina reapers I grew. If I have the cans of tomato paste rather than tubes, I use the whole can. I am not a beer drinker, so I only use the beer if I plan ahead.

I'll work my way through it, I guarantee. In the meantime, the chili "holy trinity" is ready….

Gonna try this tonight, and see how it compares. I'll still use 1/2 pork sausage 1/2 ground beef.