Wick Fowlers Two Alarm Chili

Wick Fowlers Two Alarm Chili
Average: 3.7 (37 votes)

Wick Fowlers Two Alarm Chili ingredients

  • 3 lb Ground beef
  • 2 1⁄2 c Tomato sauce
  • 1 Onion, chopped
  • garlic to taste - chopped
  • 1 t Salt
  • 1 t Cayenne pepper
  • 1 t Tabasco sauce
  • 1 T Oregano; dried, crushed
  • 1 T Cumin, ground
  • 6 Red peppers; 2" long (opt)
  • 4 T Chili powder
  • 1 T Paprika
  • 2 T flour

Cooking Wick Fowlers Two Alarm Chili

1. Seari the meat with the onions and garlic.
2. When meat is thoroughly browned, put in tomato sauce, and add some water.
3. Add all other ingredients.
4. Cover with 1/2" of water and stir well.
5. Simmeri at least an hour and a half, or longer, stirring regularly.
6. Towards the end, skim the grease and add the flour, mixed with warm water, to thicken.
7. Serve by itself, or with beans, (cooked separately) or with rice, corn meal mush.
8. This is the recipe Mike Roy swore by. I found it published in the Mike Roy Cookbook #2, which I received from my mother as a gift in 1966.
9. The recipe was originally from the Chili Appreciation Society International, Los Angeles Chapter.


Why is this called Wick Fowlers 2 alarm chili? It says that it came from someone named Mike Roy.


It's named after the brand available at the grocery store. Google Wick Fowler and you'll see.


I've been using Wick Fowler's 2 Alarm Chili "fixuns" for many years. It still makes the best (Texas style) chili I've ever had. Including, so-called chili restaurants. Of course, I make the basic recipe my own by changing or adding certain other ingredients.

Post new comment

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.
  • You may quote other posts using [quote] tags.
  • Glossary terms will be automatically marked with links to their descriptions.

More information about formatting options

This boring question is just to prevent automated spam submissions.