Chili 2 Alarm Recipes

2-ALARM CHILI

2-Alarm Chili image

My family likes the chili made from the packet of 2-Alarm Chili, so one day I decided to measure out all the ingredients. It's much cheaper to measure out your own ingredients!

Provided by Kim D.

Categories Meat

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs ground beef, ground for chili
1 (8 ounce) can tomato sauce
2 cups water
2 teaspoons paprika
4 teaspoons cumin
1 tablespoon dried onion flakes
1/4 teaspoon garlic salt
1/2 cup chili powder
1 teaspoon ground red pepper
2 tablespoons masa harina flour
1/4 cup hot water

Steps:

Brown beef in a Dutch oven; drain.
Add tomato sauce, 2 cups water, paprika, cumin, onion flakes, garlic salt, chili powder, and ground red pepper.
Cover and simmer for 30 minutes, stirring occasionally.
Dissolve 2 tablespoons masa into 1/4 cup hot water to make a thick, but flowable mixture.
Add masa mixture to chili.
Cover and simmer another 15-20 minutes.

Nutrition Facts : Calories 389.7, Fat 25.1, SaturatedFat 9.2, Cholesterol 102.8, Sodium 409.2, Carbohydrate 12.2, Fiber 4.9, Sugar 2.8, Protein 30.6

WICK FOWLER 2 ALARM CHILI

Wick Fowler 2 Alarm Chili image

You can make Wick Fowler 2 Alarm chili without the package of spices.

Provided by Stephanie Manley

Categories Soup

Time 40m

Number Of Ingredients 12

Ingredients

2 pounds ground beef
1 1/2 teaspoon paprika
2 tablespoons masa
2 teaspoons dehydrated onion ((1/2 cup chopped fresh onion))
1/2 teaspoon dehydrated garlic ((1 teaspoon minced fresh garlic))
1 1/2 teaspoon salt
1 1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 cup chili powder
1/2 teaspoon oregano
8 ounces tomato sauce
16 ounces water

Steps:

Brown the beef in a large pot or dutch oven. Drain beef.
Add the spices (with the exception of the masa) and stir in thoroughly. Add tomato sauce and water. If desired add 1 (14 ounce) can of beans. Reduce temperature to simmer.
SSimmer for about 30 minutes. If you want to thicken the chili, mix the masa in a 1/4 cup of hot water. Stir the masa until smooth. Pour the masa mixture into the chili. Cook until the chili thickens and serve.

Nutrition Facts : Calories 312 kcal, Carbohydrate 5 g, Protein 20 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 80 mg, Sodium 664 mg, Sugar 1 g, ServingSize 1 serving

2 ALARM TURKEY CHILI

2 Alarm Turkey Chili image

This recipe is a take off of the famous 2 alarm chili. I adjusted a few of the ingredients to make it healthier! If you purchase the 2 alarm chili package, most of the ingredients are there. I leave out the masa to not add the calories and carbs. I also like mine a bit sweet so I add some cooking Splenda. Hope you enjoy!

Provided by smithnj

Categories < 30 Mins

Time 30m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs lean ground turkey
1 (14 1/2 ounce) can chili beans
1 (15 1/2 ounce) can chili-ready tomatoes
1/2 cup chili pepper
1 tablespoon paprika
1/2 tablespoon cumin
1/2 tablespoon oregano
1 tablespoon red pepper (cayenne)
1/2 tablespoon salt
1 tablespoon seasoning salt
1/8 cup garlic, and onion blend (dried)
1/4 cup Splenda granular
2 1/2 cups water

Steps:

Brown turkey meat in skillet, then drain. You can purchase the 2 alarm chili package and most of the dry ingredients are there. Combine meat, beans, tomatoes, water, and dry ingredients. Simmer on medium heat for approximately 20 minutes.

Nutrition Facts : Calories 254.1, Fat 9.8, SaturatedFat 2.6, Cholesterol 89.6, Sodium 667.9, Carbohydrate 16, Fiber 3.2, Sugar 0.3, Protein 24.9

TWO ALARM CROCK POT CHILI

Two Alarm Crock Pot Chili image

I make this all the time, especially in the winter. This is adapted from a mix we used to buy, but can't find anymore. I tweaked it for use in the crock pot, but it can me made on the stovetop as well. We serve ours over rice with cheddar cheese sprinkled on top, yum!

Provided by AbsurdBookNerd

Categories Easy

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs ground beef or 2 lbs ground turkey, browned
1 onion, diced
2 garlic cloves, pressed
1/3 cup chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons paprika
1 1/2 teaspoons ground red pepper (optional)
1 dash salt & pepper, to taste
2 (14 ounce) cans chili beans
1 (8 ounce) can tomato sauce
2 cups water
2 tablespoons brown sugar, packed (optional)

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.

MICAH'S 4 1/2-ALARM CHILI

Micah's 4 1/2-Alarm Chili image

This is my sweet and spicy chili. Enough people have asked for the recipe that I decided to post it here! This makes a pretty big batch of chili. You can always halve the ingredients. Also, I probably make it a little bit differently each time, so it's no biggie if the ingredients aren't an exact match. I think that the chili is best when it has a few days to really combine the flavors.

Provided by Bhyphenlow

Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes

Time 14h55m

Yield 20

Number Of Ingredients 11

Ingredients

1 pound ground beef, or more to taste
1 onion, chopped, or more to taste
1 pound bacon
2 (15 ounce) cans kidney beans, undrained, or more to taste
2 (15 ounce) cans baked beans, undrained, or more to taste
1 (28 ounce) can diced stewed tomatoes, or more to taste
½ cup brown sugar
2 tablespoons barbeque rub (such as Great American Spice Co.™ Pit Master)
2 tablespoons chili powder
1 tablespoon habanero-based hot sauce (such as Backdraft Fire Sauce®)
2 teaspoons garlic powder

Steps:

Combine ground beef and onion in a large skillet over medium heat; cook and stir until browned, 5 to 8 minutes. Pour off excess grease.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cut into pieces.
Combine beef mixture, bacon, kidney beans, baked beans, tomatoes, brown sugar, barbeque rub, chili powder, hot sauce, and garlic powder in a large pot. Cook over medium-low heat, stirring every 30 minutes, until bubbling, 2 to 3 hours. Remove chili from heat and let cool, about 30 minutes.
Refrigerate chili, 8 hours to overnight.
Reheat chili over low heat, stirring every 30 minutes, for at least 4 hours before serving.

Nutrition Facts : Calories 196.1 calories, Carbohydrate 25.3 g, Cholesterol 22 mg, Fat 6.3 g, Fiber 5.2 g, Protein 11.5 g, SaturatedFat 2.1 g, Sodium 810.2 mg, Sugar 10.7 g

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