Today I rushed to the grocery store in hopes of getting all the chili fixings for dinner tonight. Snow was starting to fall and I think everyone in town decides to rush to the grocery store so they can fix chili. Needless to say, by the time I got there all of the Wick Fowler Chili Kits were sold out. But it was a good thing that the last time I made Wick Fowler’s Chili that I measured everything that I put in it. So we can still have Wick Fowler’s Chili, well sort of anyway. Here is the recipe:
Brown 2 pounds of ground beef. Drain off the grease. Add 1-8 oz. can of tomato sauce and 2 cans of water. Stir. Add 6 1/2 to 7 tablespoons of chili powder, 1 1/2 teaspoons salt, 1 1/2 teaspoons ground cumin, 1 1/2 teaspoons oregano, 1 to 1 1/2 teaspoons ground cayenne depending on how hot you like your chili, 1 tablespoon dried minced onion, 1 teaspoon dried minced garlic. Stir. Add 1 large can of beans if you like beans in your chili. Simmer for 30 minutes. Just before serving stir in 1 1/2 tablespoons of masa.
Yum….the family didn’t even notice the difference!