Recreate the legendary flavor of Wick Fowler’s famous 2 Alarm Chili using simple pantry spices instead of store-bought packets. This Texas-style chili delivers that perfectly balanced blend of earthy spices, rich tomato base, and adjustable heat that made the original packets a grocery store staple for generations. The secret lies in understanding how each spice contributes to that distinctive Southwestern flavor profile, giving you complete control over heat levels while maintaining that authentic taste that brings back childhood memories. Recreate the Wick fowler’s 2-alarm chili kit at home.
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Table of Contents
Why This Recipe Works
Wick Fowler’s original blend is brilliance in its perfect balance of warm, earthy spices, subtle heat, and rich depth without overwhelming complexity. This homemade version replicates that magic by combining dehydrated aromatics with carefully measured spices that bloom during cooking. The optional masa harina adds authentic Southwestern thickness and subtle corn flavor, elevating this from ordinary chili to restaurant-quality perfection. Most importantly, you control every ingredient, allowing customization of heat levels and the addition of quality spices that surpass any packaged mix.
What Makes This The Recipe You Want To Try
This recipe gives you what the individual seasoning packets do, but you will turn to your pantry to provide the seasonings from your spice cabinets. This recipe is almost as simple to prepare as ripping open a store-bought Wick Fowler’s 2-alarm chili kit and a whole lot less expensive. Make a homemade chili mix kit and bring it to your next tailgate or on that weekend camping trip. You won’t be sorry!
Wick Fowler Chili Recipe Ingredients
Here’s a list of what you need:
- Ground beef – Provides a hearty base and rich protein, creating that classic meaty texture that makes chili so satisfying.
- Paprika – Adds a sweet, earthy depth and that signature deep red color without adding heat.
- Dehydrated onion – Delivers concentrated savory flavor and natural sweetness that infuses throughout the chili as it rehydrates.
- Dehydrated garlic – Contributes intense, mellow garlic flavor that becomes more complex as it cooks into the sauce.
- Salt – Enhances all other flavors and brings out the natural beefiness of the meat.
- Cumin – Brings an earthy, warm aroma and that distinctive Tex-Mex flavor that’s essential to great chili.
- Cayenne pepper – Provides the adjustable heat that puts the “alarm” in 2-Alarm Chili.
- Chili powder – Creates the foundation of authentic chili flavor with its blend of ground chiles and spices.
- Dried oregano – Adds a subtle herbal note and slight bitterness that balances the rich flavors.
- Tomato sauce – Creates the base of the sauce while adding natural sweetness and acidity.
- Water – Helps blend all the flavors and creates the right consistency for simmering.
- Masa – Optional thickener that adds a subtle corn flavor and creates that authentic Southwestern chili texture.
Ingredient Notes
In the box of 2 Alarm chili spices, you will find a packet labeled “red pepper.” We are substituting cayenne for the red pepper, which is a type of red pepper.
Masa will thicken the chili if desired. You could leave it out as well. It depends on how thick you like your chili.
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 okay. Red kidney beans, pinto beans, or canned chili beans all work well.
This recipe is unique because 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 tangy, add half of the cayenne pepper, and if you want it spicier, add all of the cayenne pepper.
How to Make 2 Alarm Chili Original Spice Blend
Here are the simple steps for making this delicious beef chili recipe:
- Brown the beef in a large pot or Dutch oven.
- Drain the meat and return it to the pot.
- Add the spices and stir in thoroughly.
- Add tomato sauce and water.
- Bring to a boil, then reduce heat to simmer.
- Simmer for about 30 minutes.
- Combine masa and hot water to thicken the chili and stir until smooth.
- Pour the masa mixture into the chili.
- Cook until the chili thickens, and serve.
Recipe Variations
Here are a few ideas on how to change this recipe:
- Instead of adding water, add tomato juice. The tomato juice can intensify the flavor of the chili.
- Add 1/2 to 1 teaspoon of Chipotle powder. Chipotle powder is made from smoked jalapenos. It adds lots of smoke without adding much heat.
- Swap the paprika for smoked paprika to add some smoke to the chili.
- Use a coarse grind of beef. Ground brisket is fantastic.
- Create a chili topping bar with Fritos, shredded Cheddar cheese, sour cream, and sliced green onion tops.
Tips for Making, Serving, and Storing Wick Fowler 2 Alarm Chili
- Make a few extra chili kits and stash them in the pantry. Measuring out the spices takes the most time, so plan for those nights when you don’t have enough prep time.
- Serve with lots of toppings. Provide shredded cheese, chopped onions, Fritos corn chips, sour cream, sliced avocado, crushed corn chips, and hot sauce on the side. Let your guest customize their chili according to their taste.
- Chili freezes beautifully. Cool the chili leftovers to room temperature before filling freezer bags halfway. Let chili defrost overnight in the fridge before reheating on the stovetop or in the microwave.
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More Copycat Product Recipes
Check out my chili and hearty soup recipes and the best copycat food recipes.
Wick Fowler 2 Alarm Chili Copycat Recipe
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.
Can you use something other than the water when using the box recipe?
If you don’t want to add water, maybe beef stock?
Pretty decent copycat recipe- remove the salt and it will be MUCH closer to the actual box recipe. The salt is WAY too much- and the kit doesn’t have any salt!
I’ve been using this for years and absolutely love it!
The one commercial product for which a copycat recipe is absolutely useless, as all the ingredients of the product are packaged separately. Anyone with a sensitive kitchen scale knows the measurements.
The best thing is the tweaks offered at the end of the article and in the comments.
Thank you John. I appreciate your comments.
I found useful! We couldn’t find wick fowlers in our grocery store and I was hoping someone had written down the measurements . So thank you for doing that!
Awesome recipe! I’ve been buying Wick Fowler for years, will use this recipe . I did, of course, make a few changes. Used Hatch hot pepper instead of cayenne, one can rotel, used a bit more oregano and cumin. It’s so good. Just did a test taste, just need to add a bit more hot pepper.
Use Spicy V8 instead of water and tomato sauce (Add to your desired consistency)
Add Rotel tomatoes and chillies at the end
Add smoke flavor and use smoked paprika if ypu like it smokey
Can sub corn starch to thicken if don’t have masa.
I have also subbed grpund lamb and/or sausage at times for the meat.
I’ve been making Wick Fowler’s chili for 40 years. Here’s my version:
1/2 lb ground turkey breast
1 can red beans
1 can black beans
1 can Rotel
1/2 bottle of beer
no masa
1/2 the red pepper packet
I keep this in my freezer to enjoy year-round.
You lost me at beans.
Historically, folks here in Texas ate a bowl of beans regularly. The meat gravy was made with bean likker to top the beans as one could afford, with varying amounts or cuts used, Similar treatment is found with US-Italian Sunday Gravy, among many other examples, The facts about Texas Chili are plain, long before Texas became a State when the Spanish introduced it to San Antonio in the 17th century. It was a working-class meal.
Best chili recipe there is!!
I won’t get into the bean debate other than to say: In Terlingua, Texas where the World Chili Cook-off was born, they have a saying and song they sing.
“If you know beans about chili, you know chili ain’t got no beans.”
Thanks for the great recipes!