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    Two-Alarm Chili


    Source of Recipe


    Iowa Home Coming 1986 Official Cookbook

    Recipe Introduction


    This recipe was posted by Hayden Fry - University of Iowa Football Coach in Iowa City. The reason for the name of this chili is the 2-Alarm mix. I have NOT made this yet.

    List of Ingredients




    2 lbs ground beer
    OR armadillo
    OR rattle snake
    OR venison

    16 oz can tomatoes (I prefer to save time and buy diced)
    2 cans of water
    OR 1 can water and 1 can beer
    1 large chopped onion
    4 cloves minced garlic
    * 1 pkg Wick Fowler's 2-Alarm Mix

    Recipe



    Sear meat until grayish color. Process tomotoes in food processor for about 30 seconds or chop coarsely. Add meat, along with the cans of liquid. Add all packets of chili seasoning mix except ** masa flour. Add onion and garlic. Cover and let simmer and hour and 15 minutes; stir occasionally. Mix Masa flour with warm flour to make a thick and flowable mixture. Stir in the chili and simmer about 15-20 minutes. Skim off excess grease that has risen to the top. Pinto beans may be added if desired.

    Serves 6-8.

    * Note: Wick Fowler's chili mix is hard to find. The components broken down:

    1 t paprika
    1 t oregano
    1 t salt
    4 t chili powder
    1/2 t red pepper for two-alarm
    2 t of red pepper for 3-alarm
    False Alarm chili requires no red pepper.

    Or you can order it directly from Wick's:
    Wick Fowler's Chili mix
    210 East Fourth
    Austin, TX 78701

    ** masa flour and amounts are not given in this recipe/book.

 

 

 


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