Cigar Asylum Cigar Forum - View Single Post - World Champion Chili Recipes.....ALL of them

11-12-2008, 05:59 PM

This is one of 2 that were marketed

1970

2 Alarm Chili

Ingredients:
2 pounds meat coarsely ground or diced
8 ounce can tomato sauce
2 cups water
1 package of 2 Alarm Chili Ingredients*
Salt

Instructions:
Sear the meat until it becomes gray. Add tomato sauce and water. Add all the ingredients except the masa flour. Cover kettle and simmer 1 hour and 15 minutes, until meat is tender. Stir occasionally. Skim off excess grease. Mix masa flour with warm water into a smooth paste. Stir into chili to tighten it and add flavor. Simmer 15 to 20 minutes and salt to taste. Chili is ready to serve.

For 1-Alarm, use only half of the red pepper. For False-Alarm Chili, leave out the red pepper. For 3-Alarm Chili or hotter, merely add hot pepper.

*2-Alarm Chili mix is available in many areas. It was developed by the late Wick Fowler but for obvious reasons, the exact ingredients cannot be released by the Caliente Chili Company of Austin, Texas, who packages and distributes the mix.

11-12-2008, 05:59 PM	#4
Ron1YY Guest Posts: n/a	Re: World Champion Chili Recipes.....ALL of them This is one of 2 that were marketed 1970 2 Alarm Chili Ingredients: 2 pounds meat coarsely ground or diced 8 ounce can tomato sauce 2 cups water 1 package of 2 Alarm Chili Ingredients* Salt Instructions: Sear the meat until it becomes gray. Add tomato sauce and water. Add all the ingredients except the masa flour. Cover kettle and simmer 1 hour and 15 minutes, until meat is tender. Stir occasionally. Skim off excess grease. Mix masa flour with warm water into a smooth paste. Stir into chili to tighten it and add flavor. Simmer 15 to 20 minutes and salt to taste. Chili is ready to serve. For 1-Alarm, use only half of the red pepper. For False-Alarm Chili, leave out the red pepper. For 3-Alarm Chili or hotter, merely add hot pepper. *2-Alarm Chili mix is available in many areas. It was developed by the late Wick Fowler but for obvious reasons, the exact ingredients cannot be released by the Caliente Chili Company of Austin, Texas, who packages and distributes the mix.