where in the Mid Cities area can I get a good bowl of chili,I found out I can not make it,cant buy it in a groc store,dont know I might not even like chili,but I need to eat some good chili to find out..........a Texan that cant make good chili,guess I should leave the state........

fort worth brand brick chili is the best store bought

Get you some of Wick Fowlers chili mix. It's a good way to get started and it's a pretty good bowl of red.

Go visit pendry's in Fort Worth. They have everything you need to get started.

Throwback's right. Fowlers is the best way to go. With it you can add what you want; tomato, more onions, japs, garlic, more, or different meat, etc. (Notice I didn't mention beans)

done that,not good

if this is good chili,then I dont like chili

that's because its bitter. Go to Pendry's and get some real spices and blends. they are pro's.

The original winner at the Terralingua Chili Cook-off and you say Wick Fowlers is bad! You must truly have lived a sheltered life!
I will light a candle for you son you need it.
Poor old Wick is turning over in his grave for sure!

forget the candel.........light the chili pot

The problem most folks have with chili, in reference to the "bitter" taste, is that they do not let the flavors meld by letting it "age" for a period before eating it. As an example, if you make the Wick Fowler recipe, once it is cooked put it in a slow cooker for a minimum of 6 to 8 hours. It will even be less "bitter" if after the time in the slow cooker, you seal it in a tupperware bowl and put it the referigerator for an additional 8 or so hours. I know that's hard to do when you want a bowl right now but, if you have the patience and time try aging it. You will be pleasantly surprised.

Another thing to try is to add a can of beer to it while in the slow cooker but, only use Shiner . if you do that you will have to add a little more masa to tighten it up unless you like soupy chili.

I am sure you are right,but 16 hrs to get the bitterness out,what makes it bitter to start with,why not find some that is not bitter.

The bitterness comes from the tomato sauce which is what makes a "bowl of red" what it is and the longer all the ingredients have to work together the less "bitterness" there is. There are a lot of chili recipes out there that don't use tomatoe sauce but, in my opinion they begin to slip over into the "stew" or "guiso" category. You might really like guisada, not to be confused with guiso, better, a lot of people do. Google up a recipe for it or take a look at this one. thttp://www.cooks.com/rec/doc/0,1826,145176-235192,00.htmlake

If you want to eat chili before it has had time to simmer for a few hours, add a few table spoons of brown sugar.

I use about half a cup when I cook my chili because I like the hot/sweet taste.

I actually cook my chili (meat, onions, etc.) in a cast iron skillet prior to putting it in a slow cooker with the tomatoe based ingredients. Cook it one evening, add to the slow cooker that night and it's ready for lunch tomorrow. Even better after each day it sits in the fridge.

The following is one of my favorite recipes:

2-3 lb. Chili Meat or Ground Sirloin
1 Lg. Sweet Onion (chopped)
1 T. Butter
2-4 T. Chili Powder
1 T. Coarse Ground Black Pepper
1 T. Paprika
1 t. Ground Cumin
1 t. Garlic Powder


2-10oz. Cans Rotel Chili Fixin�s
28 oz. can Crushed Tomatoes
1/2�1 Cup Light Brown Sugar
1-2 small cans tomatoe sauce
Salt to Taste

Cook the first group of ingredients in a skillet starting with the onions and butter first. Place in a crock pot or stew pot and add the second group of ingredients. Slow cook or simmer for about 6 hours.