Gordon Loc: Charleston South Carolina

Robert J Samples Loc: Round Rock, Texas

Sounds delicious! Just Sayin...
RJS

audigger53 Loc: Severn, MD

Actually Wolf Brand is too greasy for my taste. But then I was raised up in Arizona where good Chile is.
Now on the East Coast, they think Kidney go into Chile. True Chile believers don't like any beans in their Chile. IF there are Beans in it, then only Pinto Beans. Both are good. Took a friend to a Chile cook off and told him which ones to try. then I took him to the ones with Kidney beans in it and he understood what I was talking about. Back in Florence where I did HS, there was a Mexican place that when you ordered Chile, you got a bowl of Red Chile made from nothing but red peppers. Nothing else, it was a lot like a broth. Good though, but not real filling. with them Chile Con Carne was the broth with chunks of beef in it.

Bobfromfremont Loc: Fremont Ca

I picked up a can of Wolf the other day, good stuff, needs hot sauce.

Possum2 Loc: South Mississippi

Wolf Brand Chili sold out some time ago, and the new folks changed the recipe.It don't taste like it used to, and it ain't as good.

El Rod Loc: Port A

Possum you are so right. If you read the ingredients on the can you’ll find out the filler is oats and other ingredients aren’t up to par. I don’t know if it’s possible to find a good processed can of chili anymore. Chili can be cooked in an instapot now. You can have much better chili ready in 45 minutes 😎👍

Passingbye Loc: Reidsville NC

I hate to tell you but I'd set fire to your wooden wagon wheels before anyone would take away my Wolf brand chili! I got One big ol Can of it sitting on my cupboards..I finally talked the managers of Walmart and Food Lion into ordering me a case of the stuff about 22 year's ago RJS and they now sell more of it than the other rat meat chilis. There was a Wolf Brand chili plant on Holiday Street in Wichita Falls Tx, my elementary school class took a Field trip to and where we all got free samples and a can to take home with us. I wish you better luck finding you some, but No body's stealing my chilli wagon?! 🤣 🤠 👍

OLDNDN Loc: Merced County, Calif.

You can get it on Amazon. I dont know if it is the same stuff, might have to check with RJ

El Rod Loc: Port A

Ok Gordon, here’s a chili I made yesterday evening. Feel free to add to or subtract the cayenne pepper to your liking. More will turn up the heat and less will calm it down. What I make is mainly for my wife. For me I like it a little hotter but not over powering.
On this chili I started with 3 lbs of chili meat that was a coarse grind. If you can find lean coarse grind chili meat go for it. It saves the time of cutting up a large chuck roast.

A easier version of
Knock It Out Of The Park Chili
3 lbs lean coarse grind chili meat
1- small can tomato paste —Hunts
2- 8oz. cans of tomato sauce — Hunts
1-1/2 to 2 quarts beef broth— less salt
First dump
1- Tbsp Guajillo chili powder
1- Tbsp Ancho chili powder
1- Tbsp Ft. Worth light chili powder
1-Tbsp San Antonio Red chili powder
1- Tsp Paprika
1- Tsp onion powder
1- Tsp garlic powder
2- Tsp Cumin
1/2-Tsp Cayenne pepper
1-Tsp salt
1-Tsp White pepper
Second Dump
1- Tbsp Ft. Worth light chili powder
1-1/2-Tbsp Dallas Dynamite chili powder
1-1/2- Tbsp Cumin
2- Tsp paprika
1- Tsp onion powder
1/4- Tsp Cayenne pepper
1/2- Tsp brown sugar
1- Tsp garlic powder
1- Tbsp Chalula hot sauce
1/2- Tsp Black pepper

In a large cast iron skillet brown the chili meat in small batches to where all of the water and any grease is cooked out. Transfer the browned meat to whatever pot you will cook the chili in and set the flame on medium.Add 1 qt. of beef broth and I small can of tomato paste. Blend the tomato paste while stirring. Add 2 cans of tomato sauce and blend. This mixture should now start to boil and that’s good. Now is the time to add the first dump and stir in well. Let this boil on low for at least an hour. If the chili meat is not tender, boil a little more and add more beef broth if it’s getting too thick.
Now is the time to add the second dump and stir in well. The chili should be done in 2-1/2 to 2 hours.

Ft. Worth Light, San Antonio Red, and
Dallas Dynamite I order online from
Pendery’s spices out of Ft. Worth, Tx.

You can still make good chili without them by using Gebharts or McCormick chili powder. Both are chili powders with other spices added. If you can get some good local chili powders you should give them a try. Be sure to taste any chili powder before adding to any chili recipe.😎👍

El Rod Loc: Port A

Addendum
Chop up an onion and mince 4 garlic cloves. Sauté the onions in some bacon grease for 4-5 minutes then add the minced garlic and sauté for no more than a minute and a half. Add this to the chili after the first dump😎👍

Jarheadfishnfool Loc: Woodlake/Tulare ,Ca.

Just took a photo of your recipe El Rod, thanks and will most definitely try, and then show & tell !👍👍

El Rod Loc: Port A

Yes, please let me know how yours turned out. I just had a bowl of mine for lunch on the job site. It’s better today than yesterday 😎👍

Gordon Loc: Charleston South Carolina

Thanks. Will make it when it gets a little colder down here.

Robert J Samples Loc: Round Rock, Texas

ElRod: I am impressed you are going at such lengths to make some homemade chili. JustSayin....RJS

El Rod Loc: Port A

RJ, it’s all about the love of good chili. Several years ago I started making chili with Wick Fowlers chili mix and found it a good recipe and thought I could improve on it. I’ve gotten better and better at it. That recipe is for what I cook at home. For competition chili I take it a step further and roast and reconstitute dried Ancho, Padilla, Mulato, and Chipotle chilis. After they have set in very hot water for a half hour I put them in the Ninja and make a chili paste with them and add to the chili while cooking. They make for a very rich chili. Haven’t won anything yet but still trying😎👍