Well, not exactly award winning. But I once got a free month's rent at an apartment complex that I once lived in by winning the chili cook-off.

Anyway, here's how you do it:

Ingredients:

 

Hardware:

You'll need a pot with at least a one-gallon capacity because that's about how much this recipe makes.

 

Directions:

Wick Fowler's Chili Kit has a perfectly good instruction set on the back of the package, but mine is a slight variation of theirs.

  1. Coat the bottom of the pan with Olive Oil.
  2. Turn the heat up to Medium and heat the pan until the oil is hot.
  3. Add the meat ( yep, all of it ).
  4. While cooking, mix the meat thoroughly.
    ( And make sure to break up the sausage, as it has a tendency to stay clumped together. )
  5. Brown the meat about half way.
    ( So that it's roughly half brown and half pink )
  6. Add all of the canned goods, mixing thoroughly.
    ( Do not drain any of the fluids from any of the canned ingredients. Add everything. )
  7. Add all of the Wick Fowler ingredients, with the exception of the "Masa."
  8. Add the "red pepper" to your own personal combustion level and mixing thoroughly.
  9. Add the onion and mixing thoroughly, one more time.
  10. Simmer for 30 minutes or so.
    ( I like to stir the chili every few minutes to keep everything mixed up. )
  11. Depending on the chili's consistency, you may wish to add the Masa flour to thicken it.

You're now done with cooking.

 

Serving:

You can serve the chili up in any way that suits you.  Here are a few things that I like:

  • Add chopped unions as a topping
  • Add chopped scallions as a topping
  • Add cheese as a topping
  • Serve with crackers or thinly-sliced french bread

 

Notes:

Well, this can't be called "Texas" chili because I use beans - and Texans don't use beans.