Try cubed up chuck roast instead of ground beef next time. You will have to brown it in batches so it will take a little longer but the texture is so much better and closer to the original... Oh, and, beans as a side dish please...

This is the only chili kit I use. You have to improvise on how much of the ingrediants you use. I only put some of the salt depending on how big a pot I make. I add omions also and celery diced very small. If you don't like it too hot just cut back on the red pepper. If your making a really big pot just use more tomatoes ,water and tomato paste to thicken. Good stuff.

You had me at bacon. You lost me at tomatoes

This product has been around since the 70s. Never saw it in a store in Kansas till the 80s. I have never had anything but a good bowl of chili with this product as per the basic directions. The base chili spice blend is excellent. The addition of the mesa flour slurry at the end makes a nice thicker more flavorful product. Adding as much or as little of the cayenne pepper at your own discretion is a nice separate option to the base chili seasoning packet. Adding your own fresh hot peppers of your personal flavor preference and slow simmering for a few hours makes for a great bowl of chili.

It's 2022 and these cookin' how-to vids are still relevant. Thank for the Instructions. Appreciate the generous amount of Garlic Dude!

Omg these are AMAZING! I agree, just dashing & pinching your spices to your liking is best & makes them different every time. I've done them with pepperjack cheese so they came out like TX Roadhouse's rattlesnake bites. Also made them with provolone cheese,, finely chopped green pepper & onion, and some liptons onion soup mix - those were THE BOMB & tasted exactly like a Philly cheese steak sandwich.🤤🤤 Possibilities are endless!

That is how chili should look but I have to add more water cause I usually do a frito pie with mine

Yeah I add my own onions to and btw the things that come with it are easy in your pantry atleast in mine so the kit isn’t even needed I don’t use the masa I use paste but we all do what we want in to lol it usually always changes up. People get mad on recipes when u say u added this or that lol

That’s been mine for many years

I'm getting nauseated while watching , but I need to try it. You know what they say about curiosity and the cat. Too bad we don't have samples and smellevision. 😂

Did she ever like it?

butter the wax paper

Wagyu steaks are unbelievable, no matter where you get them from. Wagyu beef from Wal-Mart is on point.

Interesting chili dog sauce, I have never seen that version of Rotel, I'll have to look for it now.

This is a good video on using it to cook outdoors. I just got one from a tag sale for $2 cash. That’s unbelievably low. I am cooking pasta on it right now.

Works for me.

Did you ever do six gun chili mixin's?

My dad loved chili wolf brand was his fav

Where are you from? Looks good!

Thanks Scottie D ..nine years later ..still helping me out ! 😁

Lol it is what a lot of steak houses do, they just pan sear it with loads of butter and flavors

What is with you people putting beans in "Chili". And what is "Mesa"? Did you mean Masa?

Dammnnnn! those look so good! Are they still soft in the center? I really need to make these! That's for sharing, Oh I can't wait.

Where did you go? Sure wish youd post some more recipes.

You added water. It is the reason. Avoid adding water to anything. It takes away the taste.

The Wick Fowler Chili Kit is what got me started in making my own Chile homemade. Used that kit, with some minor tweaking, for about 1/2 a dozen chili cooks. Then I thought why not just make my own without the kit. 1. I like my Chili more on the thin side, more liquid when finished simmering. Also I like more bean/tomato/broth to meat ratio than what the kit calls for. That is just personal preference. 2. I like grinding my own meat mixture. Usually beef chuck and brisket mix. Though next time, I might go with a beef chuck and pork shoulder mix. 3. I like making my own Pinto and Black beans on the stove top. Simmered lid off with onion, garlic, jalapeno and little bit of carrot. This will create a great tasting bean broth that enhances the Chili. The dark red kidney beans I will use from a can though. 4. New Mexico red chile pods or New Mexico ground red chile is my chile flavor of choice. Comino, paprika of course, then some ground cayenne for a little extra kick. 5. Also like to sweat some fresh diced onion and garlic instead of using dried. Then also sweat some diced celery. A small amount of red cooking wine to add to the sweated onion, celery and garlic and simmer adds a bit of sweetness to balance out the bitter of tomato and chile. 6. Also like to get some cinnamon and brown sugar into the Chili simmer. 7. I like to use fresh Roma tomatoes. Boiled and peeled, then diced. Though I have also used petite diced tomatoes from the can. I enjoy the flavor of either. I started leaving out tomato sauce a few years back. With the right amount of diced tomatoes, I found I don't need the tomato sauce. 8. Beef or vegetable broth! This is something that can really enhance the final flavor. This is something missing from the Kit, but I find it essential and have been using broth for a few years now. 1:1 ratio of beef broth and H20 for the simmer. 9. Also, like the kit, I like using some Masa near the end of the simmer. 10. Simmer with the lid on at a med-low temp for about an hour. Then finish the simmer to reduce a bit and concentrate the flavor for about another hour at a low temp simmer. The beans, since they are already cooked, I don't add until about a half an hour left to go with the cook. 11. Make some homemade cinnamon rolls to go with the Chili. And have some Fritos and/or cheddar cheese to go with it. This is where having the Chili with some extra liquid at the end of the cook comes in. And of course, Chili is always better the second day in my opinion. Though I can't help myself, I end up having a couple of bowls right away when done simmering. I just can't wait until the second day to have that first bowl.

Awesome! I have never tried chocolate dipped potato chips, but I hope to someday! :D I have eaten miniature Hershey's chocolate bars when eating my most favorite brand of potato chips, Cape Cod! ^_^ Cape Cod Original potato chips, and Sea Salt and Black Pepper potato chips! :D <3

Dude, I keep coming back to your video every time I make chili! Good stuff!!

Thanks for the video. My box came without the red pepper 🌶 and salt. I was looking 🤓 for some guidance and you provided just what I needed. Thank you for the help!

They look fab! Wish you had shown the “interior”, that is, one with a bite out of it.

Try this recipe:

roll shrimp in butter then put a little of that on it along with some garlic and salt if you like. Grill the shrimp on some foil. Oh yeah wash your hands with olive oil then soap and water to get the heat out of them.

Loved it. I usually jick-Jack around my recipes too. Since you already jick-Jacked this one, I can follow it to a T.

cooking later this evening. instead of jalepeno im using a carolina reaper hot sauce to give it some kick

Thanks my grandmother used to make this and I didn't now how to make it again.

MY HUSBANDS FAVORITE CANDY,NOW I CAN MAKE IT FOR HIM,THANK YOU FOR THIS!

Oh I’m making these soon 😃

Try this. 1)Cook a Sirloin Roast, Shoulder Roast or a Chuck roast(but the less fat the better) in a crock pot for 6 hours elevated above the liquid. Season it anyway you wish 2) Remove roast and put it in the refrigerator over night. 3) Next day chop up the roast with a heavy knife or cleaver then fry it in a cast iron skillet. 4) Add the same ingredients that you used in this video and cook the chili the same way in the chili pot. 5) Thank me for the best chili you have ever tasted.

....plus a can of condenced milk...it made it creamy'er...Liked your Recipe...I made them for Halloween. 2019 tonight.

This the best turtle recipe so far 👏🏽

Your voice is great like host or radio announcer, sexy

It seemed like you were wrestling with that steak.

All you need was sea salt and black pepper for a good sear. Those steaks are delicious.

So easy thank you for posting!

Cooking with a Teflon pan at that heat is not good you should be using cast iron skillet that's what I use on mine and you don't get the poisoning from the Teflon..

Why do people do food reviews and then change the recipe on the box? That’s just idiotic.

Sounds good.

They sell cuts as NY strip but it isn't always a NY strip. There is another steak that looks the same but it is cut closer to surface than a NY strip. This is the same cut that cost dollars less than a NY strip. It isnt an accident! The cheaper NY strip(Which is a different cut and has a different name) has a tough piece of grizzle that runs through it. It makes it so terrible and chewy to bite into. Criminal crap. Stop supporting this shite.

When garlic is cooked at a high temp it burns and tastes bitter. And USDA choice is not what you get in a top steakhouse, where you get USDA prime and usually dry aged for at least 28 days.

You won't believe this but I have the same steak and the same induction cooker and I was wondering how to cook it. Now I know. Thank you.