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. You can create this famous chili at home with this easy recipe. You won’t compromise the flavor when you make this homemade chili.
Table of Contents
What Makes The Wick Fowler 2 Alarm Chili Kit So Good?
If you have never tried one of the Wick Fowler 2 Alarm Chili mixes 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, so you can dial up the heat to the chili if desired. We always went all in. Living in Texas, I think our heat levels are different than in some parts of the country. If you want a well-balanced chili, these chili seasoning packs are the way to go.
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!
What is Masa Harina?
You know you are in the presence of an absolute chili master whenever you walk into the kitchen and see a bag of masa harina, also known as corn masa flour, on the counter. Masa harina is a flour made from corn; however, it’s not the same as ordinary cornmeal. Masa harina is more closely related to hominy grits as both are made from corn kernels that have been cooked and then soaked in an alkaline solution.
Masa harina is widely used in Mexican and Southwestern cooking to make doughs for corn tortillas and tamales and thicken stews, much like cornstarch.
If you can’t get your hands on masa harina where you live, use an equal amount of cornstarch instead (dissolve the cornstarch in the water or tomato sauce before adding it to the chili). Other alternatives include a few crushed corn chips, a finely chopped corn tortilla, or even hominy grits.
Let’s Talk About Beans
I am not going to choose a side when it comes to whether beans have a place in chili, but if you fall on the pro-bean side of the divide, you might as well do it right. That means skipping soaking dried beans overnight and then simmering them for hours.
Yep, canned beans are the best for chili and are much more convenient. There are a lot of opinions out there about which variety of beans to use.
In the country’s southwest region, pinto beans are preferred, but order a bowl in any diner in the Northeast, and you will get chili with red kidney beans. Of course, you can consider using black or even pink beans, but you probably want to avoid cannellini, chickpeas, and fava beans.
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. Cayenne 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 spicy, add half of the cayenne pepper, and if you want it spicier, add all of the cayenne pepper.
How to Make 2 Alarm Chili
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. The chipotle powder adds lots of smoke without adding a lot of 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 topping bar for your chili containing 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 topping. Provide shredded cheese, chopped onions, 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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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.
I like to add ½ teaspoon unsweetened cocoa powder. Which I know sounds odd but it gives a bit of complexity to the flavor. Its not enough you would taste cocoa.
Hi I’m writing from Ireland.The recipe says tomato sauce is that ketchup or would passata be OK .Thankful for any advice.
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.
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.
You could also consider changing the brand of chili powder, I find that some are more potent than others.
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
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?
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.
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.
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!
I am glad you gave it a try!
This is the best of all the chili kits. This Texan gives it 5 stars.
I am glad you liked it!
Cool Article Very Helpful. I am going to try this recipe next time I make chili.
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?
I personally use Penzey’s or The Spice House chili powders for personal use. For recipe development, I use McCormick.
Thanks for the information…… I use some Penzey’s spices but have never used their chili powder.
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
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.
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.
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? (
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.
I added a half of a cup of beer to this recipe and won the office chili contest. I was pretty excited about that.
Made this chili for my Mom. She got gas while we were at the movies. She is lucky to have silent by deadly farts.
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.
i also crock-pot it over 6 hours which helps get that ‘powder’ texture out of it.
I keep meaning to try adding beer to chili, I just never think of it.
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.
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.
How much oregano???? You left it out.
Hi Tammy, that ingredient was listed as ‘orgegano’
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.)
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.
Are you saying a total of 4 lbs or it that a typo?
Chili in winter time is one of my family’s favorites! I can’t wait to try this!