Chili-am I a Philistine?

[Idahorn2]

I grew up eating Austex chili, my Grandfather, Charlie, always said canned chili was "glorified corn meal mush." Tried some other brands, Wolf, etc., but always came back to Austex. Never added anything, just ate it with some saltines. Rest assured, this is not about beans, that is an abomination.

While going to UT, I tried some "Whitson's Chili Mix", which came in a little can like small tomato paste. Because I had control over the meat, it was a little better than Austex, but the little cans were hard to find.

A few years before my Dad passed, he suggested we try Wick Fowler's 2 Alarm since they were unable to get Whitson's for us any more. He added that he'd known Fowler in the Texas National Guard before WW2. My sis worked briefly at the Texas Chili Parlor, and she likes 2 Alarm.

I tried it and liked it. I have made some from scratch--pureeing the chili peppers, etc., but it doesn't seem to be any better than 2 Alarm. Sometimes I use ground beef, sometimes chili grind, sometimes cut up my own sirloin. To me it is real. I have Tolbert's book and several other recipes I have tried.

I now get 2 Alarm from Amazon and hope that it is available until I check out. What am I missing? Everyone has their own concoction, but is it better than 2 Alarm?

 

[hornian]

2 alarm is the ****. I add extra spices that I like (it doesn't come with nearly enough cumin), and a lot more extra veggies like jalapeños and bell peppers than what they call for, but it's a good start.

 

[Idahorn2]

I would try a little more comino, but not bell peppers or other veggies. Well, maybe some finely chopped onion.

 

[Tex Pete]

If I'm not cooking from scratch, I like Carroll Shelby's mix. It always comes out perfect, IMO.

 

[idigTexas]

There's nothing wrong with using a kit as a base for making some red. It can cut down the prep time substantially, and allow you to make chili when you otherwise might not have the time. They are just conveniently portioned packets of chili powder, paprika, cayenne, cumin, salt, dried garlic and onion bits, and masa. If you have the time and ingredients to use fresh or freshly ground versions of those, then you can. Otherwise, there's no difference between the kit and measuring your own spices. Why not save the time?