15 Reviews of 2-Alarm Chili

From: PanNan

On Sep 9, 2002

This is really great Texas chili (no beans allowed). Years ago we used to buy the Wick Fowler's 2 alarm chili mix and I also measured all the ingredients to re-create it without the mix. At the time, my kids were pretty young, and found it a bit too spicy. This chili has to have spice, but I modified it just a bit and they still love it that way today. I add an extra can of tomato sauce, and cut the chili powder to 1/3 cup, cumin to 1 tsp, cayenne red pepper to 1/2 tsp. Try it either way, you'll like it.

From: StaceyB

On Oct 2, 2002

This was good. I always have those spices on hand so there is no reason to buy the pre-packaged stuff anymore. Thanks!

From: campcook

On Jan 10, 2003

I've been making wick fowlers recipe for about ten years. I use stew beef and extend the cooking times by several hours. I like it spicy hot, so I add way more red pepper and red pepper flakes.Usually I will chop up several hot peppers and toss those in too. I do add beans though,they go much better with solid meat. I cook this when I'm camping with about 15 hungry men. Nothing but Thank you's and way-to-go's

From: Mysterygirl

On Oct 22, 2002

We tried this over the weekend and the kids claim it to be the perfect chili dog chili. In other words, they liked it.

From: Julie in TX

On Oct 6, 2004

I just posted a review of this recipe that wasn't complete. I didn't rate it...oops...and I didn't say everything I wanted to. This is perfect Texas Chili. I use this recipe all the time. I usually use fresh chopped green onion which I brown with the meat. This is even better the second day..if you're fortunate enough to have leftovers! It's great served with cornbread sticks or muffins and a green salad. I use sour cream & grated monterey jack cheese to garnish the chili. I will make this dish again & again & again.....

From: Jim Farrell

On Dec 13, 2003

I have been cooking with Wick Fowler's for some time. Now that I found this recipe, I have tweaked it to my liking. Just a teaspoon or two extra of red pepper(depending on how much beer I have in the fridge). I usually make it and take it to work and share with my coworkers. They love it! My wife and kids aren't so crazy about it though, too spicy for them. Too bad, they don't know what they're missing. Makes the best chili I've ever had. I also like to cup up stew meat instead of using ground beef.

From: DesperateHousewife

On Mar 14, 2005

LOVED this chili! My husband has been on me for years to find a chili recipe without beans - and this one may have finally shut him up. It's nice and spicy, but not crazy spicy. It could easily be tamed down by cutting back on the red pepper and/or the chili powder just a little bit. We loaded up the top with a mound of sour cream, some chopped green onions and a smattering of shredded mild cheddar and it was sinfully good!

From: Jibbergail

On Nov 23, 2005

My husband and his family are great chili cooks. I used your recipe and made some changes based on who came over. Now its the most requested chili recipe in my family. I usually serve cornbread, cheese and sour cream on the side. I also make a jalapeno salsa for those who really want to increase the heat. Thanks.

From: Mindi Bunch

On Sep 9, 2004

Tastes just like the Wick Fowler's kit! I've been using that for years, never thinking to measure out the spices. I already had all the ingredients in my pantry. Great for an easy, fast, no fuss meal. We like to top off our chili with shredded cheddar cheese and serve with cornbread. My kids loved this... no leftovers!

From: littleturtle

On Feb 20, 2006

This was my first attempt at Texas chile and sorry to say that I wasn't that impressed. I was concerned about the spiciness as DH isn't really big on spicy so I toned it down a bit by adding an extra 1/2 can of tomato paste and only added 2 1/2 teaspoons cumin, 3/4 teaspoon cayenne pepper and somewhere between 1/3 and 1/2 cup chili powder (I don't know how much exactly. I measured out 1/3 cup and only had a little left in the bottle so I threw the rest in too.) The spiciness was just right for us that way and overall the flavor of the sauce was really good. But it's still just hamburger in a good sauce and neither of us could convince ourselves that that was a food you could just pour into a bowl and eat with a spoon and really enjoy. It seemed like it should be a sauce for something, not the main course itself. This may actually be the ideal chili for chili dogs (it's the perfect consistency for it) and DH thought he would like it served like sloppy joes, but we're out of hamburger buns at the moment so we couldn't do it that way tonight. If I make this again I will definately be subbing stew meat for the hamburger.