Sear meat in large skillet or saucepan. Drain off fat. Add tomato sauce (or Ro*Telï£¨) and water. Stir in all Wick Fowler’ package ingredients except red pepper and masa flour. For “False Alarmï£¨” chili, leave out red pepper. For 1-Alarmï£¨” chili, stir in half of red pepper packet. For “2-Alarmï£¨” chili, stir in all of red pepper packet. For “3-Alarmï£¨” chili or hotter add all of red pepper packet and additional red pepper to taste. Cover skillet or sauce pan and simmer 30 minutes (longer for a spicier flavor) or until meat is tender. Stir masa flour into ¼ cup warm water and pour into chili. Simmer another 15 to 20 minutes. If desired, add 15-ounce can of beans or tomatoes (whole or diced) drained. Refrigerate or freeze unused portions of chili for future fine eating.
Best flavor results are with our traditional cooking instructions, but for folks in a hurry, we offer the following microwave instructions: Brown 2 lbs. coarse ground beef on high for 6 minutes in a deep dish. Stir, continue microwaving 6 more minutes. Drain fat. Add one 8-oz. can tomato sauce and 2 cans of water. (Amounts of tomato sauce and water can be adjusted to your liking.) Stir in all ingredients, except packets labeled “red pepper” and “masa.” For desired “heat level,” follow step 4 in above cooking guide. Omit “masa” and continue microwaving on high for approximately 25 minutes, rotating dish once. If you prefer a milder, less spicy chili, try Wick Fowler’s False Alarmï£¨ Chili Kit.