Growing up, homemade chili at my house was made from Wick Fowler Chili packages. You can easily make this chili at home without the package. All you need are some simple ingredients that may already be in your pantry.
If you have never tried one of the Wick Fowler 2 Alarm Chili packages sold in most spice sections of the grocery stores you are missing out on some easy to make chili. They have an optional red chili packet inside of there so you can dial up the heat to the chili if you desire. We always went all in, living in Texas I think our levels of heat are different than in some parts of the country.
Let me say, that the Wick Fowler packages are handy, and they make putting together a family-sized batch of chili together in no time so easy.
Maybe your spice cabinet is already full, so why not use what you already have on hand? These packages of chili mix are sold in the grocery store, they run just under 3 dollars. They portion the spices out for you perfectly. I am a big believer in using what you have on hand, instead of buying pre-made packages if you can avoid it.
The spice base of this recipe contains paprika, masa, dehydrated onion and garlic, salt, cumin, oregano, cayenne, and chili powder. Chances are you already have the paprika, salt, cumin, oregano, and chili powder on hand. You can use fresh onion and garlic if desired.
You may want to purchase some masa. The masa will thicken the chili if desired. You could leave it out as well, it depends on how thick you like your chili. In the box of spices, you will find a packet labeled “red pepper”, we are substituting cayenne for the red pepper. Cayenne is a type of red pepper.
While it is controversial for some, I always add beans to my chili. I know many fine people who are against adding beans to chili, and that’s ok. I have added red kidney beans to the batch pictured here, but pinto beans, or even canned chili beans all work well.
You can make this chili in about 30 minutes, it does taste better the second day, and it is perfect to warm up on a cold day, or brown bag it at work.
What makes this recipe unique is that you control the heat with the cayenne pepper, if you don’t like your chili too spicy, don’t add the cayenne pepper at all. If you like it a little spicy, add half of the cayenne pepper, and if you want it spicier add all of the cayenne pepper.
Upgrade Wick Fowler Chili
Here are a few ideas on how to change this recipe:
Instead of adding water, add tomato juice, the tomato juice can really intensify the flavor of the chili.
Add 1/2 to 1 teaspoon of Chipotle powder. Chipotle powder is made from smoked jalapenos. The chipotle powder adds lots of smoke without adding a lot of heat.
Swap the paprika for smoked paprika, add a nice bit of smoke to the chili.
Use a coarse grind of beef, ground brisket is amazing.
Create a topping bar for your chili containing Fritos, shredded Cheddar cheese, sour cream, and sliced green onion tops
Love Chili? – Check out these recipes
Chilis Chili – Original Recipe
Wendy’s Chili
Wick Fowler 2 Alarm Chili
Ingredients
- 2 pounds ground beef
Spice Mix
- 1 1/2 teaspoon paprika
- 2 tablespoons masa
- 2 teaspoons dehydrated onion (1/2 cup chopped fresh onion)
- 1/2 teaspoon dehydrated garlic (1 teaspoon minced fresh garlic)
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/2 cup chili powder
- 1/2 teaspoon oregano
- 8 ounces tomato sauce
- 16 ounces water
Instructions
- 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. Simmer 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.
Mrs Rosaleen Kirk says
Hi I’m writing from Ireland.The recipe says tomato sauce is that ketchup or would passata be OK .Thankful for any advice.
Stephanie says
Tomato sauce is like pureed tomatoes. So it’s not ketchup, and it is not a seasoned pasta sauce. It would be what pasta sauce would made out of.
Susan says
It was close to the real recipe but I think 1/4 cup chili powder was too much. I mostly tasted the chili powder. Next time I’m going to reduce the chili powder. I think the rest of the measurements are right.
Stephanie says
You could also consider changing the brand of chili powder, I find that some are more potent than others.
Robert DeCuir says
Thank you for a solid recipe. I took your suggestion and added 1/4 cup of Chipotle pepper along with other recommendations of 1 can of Rotel diced tomatoes and one bottle of mexican beer ( the only brand I could come across was Sol bottled beer) plus I did add 1 cup of chicken stock. Never made it to the crock pot and ended up in a large cast iron skillet for approx. 5-6 hours on low. The amount of Cayenne gives it a nice burn without being overpowering. I look forward to trying my crock pot next time. I will promote your recipe, Bobby
GARY F MCMAHAN says
I like that you broke down the recipe packets, but you still haven’t come up with the right dried chili variety or varieties to use for the main chili powder. I know that this award winning chili kit is as perfect as you can get to the perfect bowl of red, but what makes it that way is the chili powder used in the “2-Alarm” kit. I have tried many dried chili powders and have even ground my own, but I have not figured out the secret. Any suggestions?
Carol says
I believe that chili powder is Ancho chili powder. Sometimes I ad a little Chipotle and or Gephardt’s chili powder, but that Ancho seems to be THE right flavored one.
Susie LeBoeuf says
I just love the Wick Fowler’s 2 alarm chili kit. I have been using it for many years and my family loves it. I starting adding a few things to the chili. I use a sirloin or a rib eye steak cut into bite sized pieces and braised. I also use coarse ground chili meat. Because I am from south Louisiana I had to add the trinity. I use small can tomato sauce, 1 can Rotel Original, 1 can stewed tomatoes. I don’t add water. I add chicken broth to desired consistency. I also add I can pinto beans because my husband likes them. I cook this for about 1&1/2 hours on low. It is delicious.
Glenda Askins says
I’ve been making Wick Fowler’s for years and my family think it’s wonderful and that I made it from scratch, so I did try it from scratch with the same spices but added Rotel tomatoes from a can, Mexican Diced Jalepeno tomatoes, and chili and kidney beans from a can. We loved it!
Stephanie says
I am glad you gave it a try!
Peter G Ulrich says
This is the best of all the chili kits. This Texan gives it 5 stars.
Stephanie says
I am glad you liked it!
Spicy says
Cool Article Very Helpful. I am going to try this recipe next time I make chili.
Chris Grimmer says
I’m in a quandary in that the recipe calls for “chili powder” and, in my experience there are considerable differences (in my opinion) between brands of chili powders. Do you have any particular brands that are preferred?
Stephanie says
I personally use Penzey’s or The Spice House chili powders for personal use. For recipe development, I use McCormick.
Chris Grimmer says
Thanks for the information…… I use some Penzey’s spices but have never used their chili powder.
Gary Burcalow says
Hi, Chris. Just thought I’d chime in. I agree with Stephanie on the McCormick chili powder. It is an excellent product as are all of their spices, and I always keep a restaurant size container in my kitchen. My personal favorite and what I consider one of the greatest chili powders is Mexene. It has become somewhat difficult to find in my area though, even though it was created in Texas. My grandmother always used Mexene. It’s been used in a lot of award winning chili recipes.
http://www.mexene.com
Stephanie says
I have used Mexene as well. It’s great chili powder. I get my Mexene chili powder from Kroger. A co-worker told me how much she loved it.
Carol says
I believe that chili powder is Ancho chili powder. Sometimes I ad a little Chipotle and or Gephardt’s chili powder, but that Ancho seems to be THE right flavored one.
Mary Anne L. says
The chili powder listed in recipe is labeled as chili pepper in Wick Fowlers 2 Alarm chili kit just purchased, as chili powder contains other spices such as cumin and oregano. Also salt packet has been left out of kit
What chili peppers are used? (
Gerald Whitworth says
I always add 1 can of RoTel diced tomatoes with chiles to the pot along with the 8 oz can of tomato sauce. This replaces some of the water used and gives it some extra flavor. I also dice a medium onion and cook it with the ground beef for extra flavor.
Chili is something that you can improvise on until the cow come home and it always tastes good.
MarkD says
I added a half of a cup of beer to this recipe and won the office chili contest. I was pretty excited about that.
termed says
Made this chili for my Mom. She got gas while we were at the movies. She is lucky to have silent by deadly farts.
Joe Shelby says
My add-ons for Fowlers is to drop the salt considerably (no-salt tomato sauce, and cut the salt packet in half), but some of that comes back because i add Worcestershire sauce to the beef as i’m cooking it, then more in the mix itself, along with extra garlic.
oh, and half a bottle of beer (I drink the other half).
I add beans too, just to help make it last.
Joe Shelby says
i also crock-pot it over 6 hours which helps get that ‘powder’ texture out of it.
Stephanie says
I keep meaning to try adding beer to chili, I just never think of it.
Jerry L. says
Hi Stephanie,
Thank you for the great chili recipe. I used Wick Fowler’s for a long time. Then I decided, why not use ingredients I have, just as you said.
I would like to mention a few alterations I made for your viewers.
I like my chili thick, but also full of flavor so I build it from the start with that in mind. First, I don’t drain the fat, I’ll go on a diet tomorrow. Next I add the spices using minced garlic and fresh onion instead of powdered and dried. Next I use one can of Rotel ‘HOT’, undrained, one 8 oz can tomato sauce and simmer on low, cooking down the moisture until thick. Then, and here’s the big difference, instead of using water I use 8 oz of a good mexican beer such as Corona. Then cover and simmer until thick as long as it takes.
The flavor is incredible.
Thank you for allowing me to share and as always I love your recipes.
Jerry L. says
Also, I don’t use the masa as it tends to diminish the flavor. Making thick from the start negates the need.
I also use beans, canned chili beans but I drain and rinse them before adding them as the last ingredient.
Tammy says
How much oregano???? You left it out.
Jerry L. says
Hi Tammy, that ingredient was listed as ‘orgegano’
Gale says
I skip the water and add 2 cans of dark red kidney beans, a can of diced tomatoes, and a can of Manwich sauce (it adds a richness and smokey flavor I love.)
Stephanie says
I have swapped one of the cans of water for another can of tomato paste. I love your idea of using Manwich sauce. I will have to try that sometime when make chili again.
Barbara C. Hardison says
Are you saying a total of 4 lbs or it that a typo?
Analida @ ethnicspoon.com says
Chili in winter time is one of my family’s favorites! I can’t wait to try this!