"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Wick Fowler's "Two Alarm" Chili Recipe

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This recipe for Wick Fowler's "Two Alarm" Chili, by , is from Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle Stedam
Added: Wednesday, September 21, 2005


3 lbs. meat (chili ground)
1 can 15 oz. tomato sauce
1 onion, chopped
1 clove garlic, chopped
1 tsp. salt
1 tsp. cayenne pepper
1 tsp. Tabasco
1 T. oregano
1 T. cumin
6 red chili peppers, optional
4 heaping T. chili powder
1 T. paprika
2 T. flour

Sear meat in skillet with onions and garlic. When meat is thoroughly seared, put in tomato sauce, add some water to cover meat. Add all other ingredients. Cover with half an inch of water and stir well. Simmer at least 1 1/2 hours (or longer), stiring regularly. Towards the end of cooking time, skim the grease; add flour mixed with warm water to thicken.

Number Of Servings:
Number Of Servings:
Serves 6




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