Brown turkey meat in skillet, then drain. You can purchase the 2 alarm chili package and most of the dry ingredients are there. Combine meat, beans, tomatoes, water, and dry ingredients. Simmer on medium heat for approximately 20 minutes.
First put all of your tomatoes, water and sauce in a big pot. Cook on low heat while you are browning your meat. Next chop your green chilies and add them to the big pot. After you have browned your meat drain it and add it to your big pot. Now add the contents of the 2-Alarm chili mix except for the masa. Mix and add the masa about one hour prior to serving. And last but not least make adjustment as needed. Cook for at least 4 hours stirring every 15 min. and shazam its chili.
br>Follow directions on 2-alarm chili packages, then simmer chili for one hour
Brown beef and drain.
In a large pot combine beef, tomato juice, chili beans (can use less beans or no beans if desired), and 2-Alarm mix.
(I leave out the packet of masa, this only makes the chili thick.)
Heat thoroughly.
Serve topped with shredded cheese with some crackers on the side.
For an excellent Frito pie, just add Fritos, onions and relish.
In large saucepan, cook sausage and onions over medium high heat, stirring frequently until meat is thoroughly cooked and no longer pink.
Add remaining ingredients; bring to a boil.
Cover and reduce heat to low; simmer for 30 minutes, stirring occasionally. If you are in a hurry and don't want to wait for it to thicken up, use the Masa from the 2 Alarm box.
Add salt and pepper to taste.
Makes 6-8 servings.
Brown beef in a Dutch oven; drain.
Add tomato sauce, 2 cups water, paprika, cumin, onion flakes, garlic salt, chili powder, and ground red pepper.
Cover and simmer for 30 minutes, stirring occasionally.
Dissolve 2 tablespoons masa into 1/4 cup hot water to make a thick, but flowable mixture.
Add masa mixture to chili.
Cover and simmer another 15-20 minutes.
Lightly brown meat; add green onions and garlic.
Cook until onion is transparent (about 5 minutes).
Add green pepper.
Cook for 5 minutes.
Add crushed tomatoes, Tabasco and salsa or jalapeno peppers (for 2 or 3 alarm).
Cover and simmer for 30 minutes, stirring occasionally.
Add remaining ingredients and simmer slowly for 1 to 2 hours.
brown all meat, chop onion,peppers,garlic, add all ingredients, spices, and meat to pot, stir and heat to a slow boil for 2 hours, refrigerate over night, reheat following day serve-- even better the 3rd day.
small bowl, combine the chili powder, salt, and cayenne. Rub
Pour tomatoes with juice into 5 quart bowl or pan.
Coarsely chop tomatoes.
Pour into 5 quart stockpot.
Add chopped onions and hot chili beans; cook on medium heat until onions are crisp tender.
Add only the following ingredients from Wick Fowler's chili kit:
paprika, garlic, salt, cumin/oregano, chili powder, red pepper to taste.
Cook about 1 hour, stirring frequently.
Place the kidney beans, chili beans, black beans, and black-
dds to flavor of the chili.
Mix all the dry
Brown ground beef, onions and celery in a large pan.
Drain off fat.
Add canned ingredients and chili powder.
Cook on low 1 1/2 hours.
Brown all the meat in the pot.
Drain partially.
Add onions, peppers, parsley, garlic and chili mix (per the instructions) and cook until the onions are clear.
Add tomatoes, sauce, cinnamon, brown sugar and the rest of the chili mix.
Cook, covered, on medium-low heat for 2 to 3 hours.
Serve with shredded Cheddar cheese sprinkled on top.
.
Spoon about 2 tablespoons of Wick Fowler Chili down the middle
Chop onion, peppers and garlic; saute in a large pot.
Brown ground beef and add to pot.
Saute with chili powder and red pepper for 2 to 3 minutes.
Add chili beans, kidney beans, tomatoes and tomato bisque.
Simmer and add salt and pepper to taste.
Cover and simmer for 2 hours or longer.
Serve over spaghetti or with oyster crackers.
Cook crumbled sausage, onion and garlic in hot oil until sausage is no longer pink.
Drain.
Add remaining ingredients, except Cheddar cheese, sour cream and green onions.
Simmer, uncovered, for 45 minutes.
To serve, top each bowl of chili with Cheddar cheese, a dollop of sour cream and green onions.
Makes 6 servings.
ote: While cooking taste the chili and add more seasonings if
er medium-high heat, add 2 tablespoons of the olive oil
Heat oil in dutch oven.
Cook onions, celery and garlic over medium heat, stirring, for 15 minutes or until vegetables are soft.
Add chuck and pork, breaking meat up with a fork.
Continue cooking until meat is cooked through.
Add tomatoes and their liquid, beef broth, tomato paste, salt, cumin, chili powder, oregano and allspice.
Cook over low heat for one hour.
Add drained kidney beans and heat through.