Chili

serves 6

• 2 pounds of ground beef - browned
• 1 package of Wick Fowler Alarm Chili kit
• 1 can of tomato sauce (8 ounces)
• 2 cups of water
• 1 can of stewed tomatoes (14.5 ounces)
• 1 can of kidney beans (15.5 ounces) - rinsed and drained

Note to the cook before starting:

Be very careful with the RED PEPPER SPICE PACKET. I actually don’t even add it to the chili. It gets too hot for me. If you do like your chili hot, try adding 1/8 teaspoon at a time, but be careful! You can always make it hotter, but once you add the red pepper there is no turning back!

Using a large 4 quart pot, brown the ground beef; drain the fat off the beef, and put the beef back into the pot.

Now add to the pot the tomato sauce, water, stewed tomatoes, and all the packets of spices from the Chili kit EXCEPT THE MASA. (leave the white packet of masa, which is corn flour used for thickening the chili, to the side for the moment)

Cover the pot and bring the whole thing to a boil then turn the heat way down to simmer. Let the pot simmer covered for 30 minutes.

Put the masa in a small bowl. Add 1/4 cup of warm water and mix it together. Add it to the beef along with the drained kidney beans.

Simmer everything for another 15-20 minutes.

Wick Fowler’s 2 Alarm Chili Kit contains approximately:

1/3 cup of chili powder
2 T of masa (which is a type of flour)
2 T dried onion and garlic
1 1/2 t. of cumin
1 1/2 t. of oregano
1 t. of paprika
1 t. salt
Red pepper

Adapted from: Wick Fowler