Love a good bowl of chili. Wick has a good kit for sure.

I used this for years but when I used the Shelbys mix 2bz mentions I hope to never use the 2 alarm again, my family said this was the best I've made and I usually use deer but this time I used ground meat from an Arabian Oryx. Don't know if that made any different but it was really good.

Used this in last nights batch, good stuff

2lb meat
Diced onion
Can tomatoe sauce
Can Ole El Paso red enchilada sauce
Can of water
1pack Williams chilie seasonong
Tablespoon sugar or couple packets sweetener
I small can diced green chilies
Makes a great base chile that everyone can enjoy. From there you can add your touch
Good luck. JD

I got Carroll Shelby's in the cabinet so that's what I'm trying this first one with. Will give an update

Wick Fowler

Bee'z ain't wrong on this. I can't deny that I bought it the first time just for the name on it. But it is a good. Starter kit.

chili kits come with oregano and you aren't making spaghetti

Here is my old cook off recipe, you can adjust it for deer meat if you wish.

T=Tablespoon
t=teaspoon
c=cup

2lbs chili meat
1lb ground round
4t- beef bullion
2t- chicken bullion
8oz can of tomato sauce
6oz jar of Pace picante sauce Medium (I don't think they made the 6oz jar anymore so just buy a jar and just use 6oz).
1.5t cayenne pepper
2-3 Serrano chilies
1.5t ground white pepper
2t chopped fresh garlic (I use the prechopped stuff in the jar it is fine)
3T ground Cumin
1/2C Chili powder (use special mix see below)
1 med yellow onion


For Chili powder mix evenly these three brands
Gebhardt-tall bottle with red cap
Mexene- cylinder shape with blue label and lid
Spice Island- cylinder shape bottle, brown label and cap.

First you want to dice the onion.

Cook the meat, garlic, and onion. Then turn off burner and drain off all the grease. Then when you think it is all drained off pat it with a paper towel. GREASY CHILI IS NASTY.

Return meat and onion to med low heat and just cover with water. Add the chopped Serrano, tomato sauce, and pace picante, and both bullions. Let simmer for 20-30 min. Stir ever 10min or so.

Next you want to add the white pepper, cayenne, and simmer again for 20-30min. Stir every 10min or so.

Next add the cumin and again simmer for 30min. And stir every 10min.

Next, add the chili powder, simmer for 30 more min stir every 10min.

One thing that is very important when adding spices you do not add all of them at once. If it is more than one T ot t then stir after each T or t. If you try to add all 3T of cumin then stir you risk later getting a bite of a big clump of cumin or chili powder. Just make sure that you stir constantly while adding any type of spice/powder.

The main thing is make this your own. For instance today, I'm using 2lbs of ground pork (not pork sausage) not ground round. You can use deer, or hog whatever you like. To be honest most of the time I do not use the bullion (either one of them). Sometimes I'll cut back on the water and use beer or tequila. If you use tequila use only one you would drink not a cheap one. You are using it to get the flavor not

Pendry�s is my go to chili seasoning with a little of their fire and smoke to light it up a little.

Lots of Cumin. Shiner Bock instead of water. Cook for 8-10 hours, let sit in the fridge overnight, heat and cook for another 6 hours.

Diced onions
garlic
salt, pepper
Guajillo chilis and one or 2 ancho chilis
chicken stock 3 or 4 cups
garlic powder
onion powder
cumin
one or 2 bay leaves
mexican oregano

Toast the chilis in a skillet with a little olive oil, then remove them and simmer them in the chicken stock until soft
Blend them up

Brown the meat and caramelize the onions

pour the blended guajillo paste over the meat and onions

add bay leaves and mexican oregano
season to your liking


simmer on low or put in a dutch oven in the oven on 250 for several hours.




you're welcome

Man, you opened up a can of worms. They all sound good. I buy dried ancho chili peppers and boil 4 of them after removing the seeds. Puree them with the boiling water and use instead of chili powder. Makes a good tasting mild chili. You can add serano peppers, too if you want if hotter. Got this idea from a Terlingua chili cookoff recipe book.

Thanks for sharing your recipe Ratz--looks outstanding.

http://www.penderys.com/best-chile-blend.html

I like the pendery's original. they have great cumin too(along with anything else you could ever want).

instead of using tomato sauce - I have started using bloody mary mix instead, adds a little different kick to the chili.