© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: FieryFoods.com
Nowadays it's easy to re-create the chili that Wick used in the first cook-off gainst H. Allen Smith—just buy some of the famous Wick Fowler 2-Alarm Chili Mix. Or, you can follow the recipe below, which chili legend holds is Wick's original version that he cooked in Terlingua in 1967. Remember to remove the Japanese chiles and the chilipiquins before serving. If this chili is too hot, Wick recommended drinking a pint of buttermilk.
3 pounds chili-grind beef, mostly lean
1 ½ cups canned tomato sauce
water as needed
1 teaspoon Tabasco sauce
3 heaping tablespoons chile powder
1 teaspoon oregano
1 teaspoon cumin seed or powder
2 onions, chopped
6 or more cloves garlic, chopped
1 teaspoon salt
1 teaspoon cayenne
1 tablespoon paprika
12 or more whole dried Japanese chiles (very hot)
6 to 8 chilipiquins (very, very hot)
3 tablespoons flour for thickener
Sear the meat in a large skillet until gray in color. Transfer the meat to a chili pot, along with the tomato sauce and enough water to cover the meat about ½ inch, mixing well. Stir in the Tabasco, chili powder, oregano, cumin, onions, garlic, salt, cayenne, and paprika. Add the Japanese chiles and chilipiquins, taking care not to break them open. Let simmer for 1 hour and 45 minutes, stirring gently at intervals.
About 30 minutes before the end of the cooking time, skim off any grease that has risen to the top. Mix the flour with a little water to make it liquid without lumps. Add this paste to ingredients in the pot and blend in thoroughly. Adjust salt and seasonings. Unless you are chili hungry at the moment, let the chili remain in the pot overnight, then reheat and serve. Freeze any chili left over. Serve with sliced or chopped onions and pinto beans on the side.