Wolf Brand Chili
From sara 12 years ago
- 2 ½ hours to make
- Serves 4
This recipe appeared in the Dallas Times Herald in December of 1991 for those interested in making the chili, themselves, at home.
Ingredients
- 2 lbs chili grind or small cubed chuck shopping list
- 1 can Swanson's beef broth shopping list
- 1 8 oz. can Hunt's tomato sauce shopping list
- 2 ½ teaspoons McCormick powdered onion shopping list
- 2 teaspoons McCormick powdered garlic shopping list
- 1 teaspoon Wyler's beef granules shopping list
- 1 cup water shopping list
- 3 teaspoons McCormick ground cumin shopping list
- ¼ teaspoon McCormick white pepper shopping list
- ½ teaspoon and ¼ teaspoon McCormick ground red pepper shopping list
- ½ teaspoon and ¼ teaspoon salt shopping list
- ½ teaspoon McCormick season All shopping list
- 2 tablespoons McCormick Mexican hot chili powder shopping list
- 2 tablespoons McCormick Texas-style chili powder shopping list
- 2 teaspoons McCormick paprika shopping list
- 2 tablespoons Gebhardt's chili powder shopping list
How to make it
- Heat 1 teaspoon shortening in cooking pot. Add chili meat and sear until it turns gray and starts to make its own juice. Remove any gristle or other unwanted parts of meat.
- Add the beef broth, tomato sauce, powdered onion (2 teaspoons), powdered garlic, beef granules and water. Cook covered over medium heat for 30 minutes.
- Add ground cumin (2 teaspoons), white pepper, ground red pepper (½ teaspoon), salt (½ teaspoon), season all, powdered onion (½ teaspoon), Mexican hot chili powder, and Texas-style chili powder. Bring to a rapid boil, then reduce heat to a simmer.
- Cover and cook 45 minutes. Keep liquid level 1 inch above meat by adding water as needed.
- Add ground red pepper (¼ teaspoon), salt (¼ teaspoon), ground cumin (1 teaspoon), and Gebhardt's chili powder. Add water if necessary to keep liquid level 1 inch above meat.
- Reduce heat to a slow boil for 30 minutes before serving.
People Who Like This Dish 8
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- sara Atlanta, GA
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The Rating
Reviewed by 1 people-
I made this recipe a few years ago, using some substitutes for a couple of brand-name ingredients I was unable to locate. The results were good, almost as good as the 90s-era Wolf Brand Chili. I used vegetable oil instead of lard, 'cause I don't need...more
pmarmorris
in loved it
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