sallye bates


My take on Wick Fowler Chili Mix, only better.

Nothing fancy, just super good chili.

★★★★★ 2 votes
15 Min
1 Hr 30 Min
Stove Top


3 lb
lean coarse ground beef
1 can(s)
16 oz hunts tomato sauce (or 2 small cans)
1 can(s)
hunts petite diced tomatoes (approx 14 oz)
1 medium
diced onion
1 Tbsp
garlic powder (not salt)
1 Tbsp
sea salt
1 tsp
ground black pepper
1 tsp
cayenne pepper
1 Tbsp
ground cumin (or maybe 2 to taste)
1 tsp
tabasco sauce
4 Tbsp
chili powder (heaping spoons)
1 Tbsp
smoked paprika
1 qt
water (approximately)
diced chili peppers (optional)
1 Tbsp
masa harina or corn meal
12 oz
beer (optional)
1 can(s)
ranch style or bush's chili beans (optional)


1Sear meat, onions and garlic in heavy dutch oven or stewpot over medium high heat
Add tomato sauce and tomatoes and just enough water to cover meat
Stir to mix well
Add all other ingredients except masa(or cornmeal)
Stir well
2Add more water if needed so that meat mixture is covered with 1/2 inch of water
Simmer between 45 minutes to 1-1/2 hour, stirring regularly
Add water if needed to keep 1/2" of sauce over meat mixture
3About 15 minutes before done, mix masa or cornmeal with warm water make a paste.
Stir into chili to thicken
Continue to simmer for 15 more minutes
4Note: Check and stir often, adding water as needed

Note: If desired, add a can of Ranch style beans or kidney beans during the last 15 minutes

Good served with plain or mexican cornbread muffins

You may also sprinkle grated cheese and chopped green onions on top

About this Recipe

Course/Dish: Chili
Main Ingredient: Beef
Regional Style: Southwestern
Other Tags: Quick & Easy, For Kids, Healthy