Wick Fowler Classic Chili Enchiladas Recipes

WICK FOWLER ORIGINAL FAMOUS CHILI RECIPE

Steps:

• BROWN beef (drain fat, optional). ADD tomato sauce, water and all seasonings except the Masa and Red Pepper packets; stir. STIR in Red Pepper to taste (To make it hot, use the whole packet; for medium, use half.) COVER and simmer for 30 minutes or until meat is tender, stirring occasionally. THICKEN chili (optional): mix Masa in about ¼ cup warm water, stir into chili and simmer for 15 to 20 minutes. MAKE it your own by adding ingredients and toppings of your choice, like beans, diced tomatoes, chopped onions, chopped cilantro, chile peppers, avocado, shredded cheese, pico de gallo and sour cream.

WICK FOWLER'S CLASSIC CHILI ENCHILADAS (12 ENCHILADAS)

Steps:

• Dip each tortilla in hot oil, turning once to soften.
• Blot on paper towels. (I did not use the cooking oil to soften the corn tortillas, I wrapped all 12 in a paper towel, sprinkled water on the paper towel, and put them in the microwave for a minute.).
• Spoon about 2 tablespoons of Wick Fowler Chili down the middle of the tortilla.
• Sprinkle on the grated cheese and onion.
• Roll up and place seam down in baking dish.
• Cover the rolled tortillas with the remaining chili, onion and grated cheese, in that order.
• Bake at 350F for about 30 minutes or until cheese is melted and enchiladas are hot.

CHEESY CHILI ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
• Warm oil in a small skillet. Use tongs to dip tortillas into the oil one at a time, turning to warm both sides. Sprinkle an even amount of Cheddar cheese down the center of each warmed tortilla. Roll tortillas to enclose cheese; place seam side down in the prepared baking dish.
• Combine the chili, onion, and half of the processed cheese in a large bowl. Pour the chili mixture over the tortillas; top with the remaining processed cheese.
• Bake in the preheated oven until hot and bubbly, about 20 minutes.

WICK FOWLER'S CHILI - RICK'S VERSION

Steps:

• Brown hamburger meat and drain off fat.
• Return to heat, add onion and garlic, cook until onion is softened.
• Add tomato sauce, tomatoes, and water.
• Stir in dry ingredients except masa harina.
• Cover and simmer for 30 minutes or longer for spicier flavor.
• Add masa harina dissolved in water.
• Stir in pinto beans.
• Simmer another 20 minutes.

WICK FOWLER'S AUTHENTIC TEXAS CHILI - BEST CHILI IN TEXAS!

Steps:

• Brown ground beef or cubed beef and add the onions,bell pepper and garlic-Drain the fat.
• ADD the following and stir:.
• 1 - 46 oz can of Campbell tomato juice.
• 1 - 15 oz can diced tomatos - drained -.
• ADD the seasoning packets, except RED PEPPER AND MASA. (Try the Masa the first time, you might like it, it changes the taste of the chile, I don't use it because of that reason).
• COVER and simmer 30 minutes or until meat is tender. Stir occasionally.
• For a thicker chili, stir the packet of Masa flour into 1/4 cup of warm water.
• Stir into chili and simmer 30 minutes.

TWO ALARM CROCK POT CHILI

Steps:

• Brown ground beef or turkey ahead of time I tend to do this the night before to save time).
• Add all ingredients to crockpot. Omit red pepper if you like it less spicy.
• Cook on low for 8 hours or on high for 4 hours.