HOME > Chowhound > Texas >

Discussion

Wolf Brand Chili Clone

I love Wolf Brand Chili and can't get it here in Florida. To order it from the net is prohibitive because of the ridiculous shipping cost. Does anyone have a recipe similar to it?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I haven't had Wolf Brand in years, but here are recipies from the past Terlingua chili cook off winners. I use Cindy Reed's recipie. No beans allowed.

    http://www.chili.org/recipes.html

    3 Replies
        1. re: gwayne

          This one is however and if you do a search for the individual CASI Terlingua winners I'm sure their recipes will be easy to find. I made it twice and I'm starting a batch in minutes, good stuff. It has links to other recipes but I haven't checked them out.

          http://www.timeforchili.com/recipes/d...

      1. I'm with you--I love that stuff

        1. Have you checked the web for copy cat recipes? There are several sites that specialize - not to say that any of their recipes are worth anything.

          FWIW, here's a list of ingredients from a can of the 'Hot - no beans' variety (minus the chemicals): beef, water, tomato puree, rolled oats, textured soy flour, chile pepper, less than 2% salt, natural flavor, sugar, dehydrated jalapeno pepper, caramel color, garlic powder, spice.

          I'd guess for the 'regular' you'd omit the jalapeno. Big questions, besides quantities of each, are the kind of chile pepper and what's covered by 'spice' and 'natural flavor.' I know commercial powder typically includes some ginger. Hmmmm...no mention of cumin in there!

          Rolled oats would be for a neutral tasting thickener.

          I've used Cindy Reed's packaged mix but it's a little mild for me; best packaged mix is Pecos Red. Both those are from here in Houston. I was surprised but Penzey's chili powder mixes are good.

          5 Replies
          1. re: brucesw

            Gee, what ever happened to the primacy of WIck Fowler? That was the mix we always used and I still like it.

            1. re: hazelhurst

              Still very popular, of course, and very good. I haven't used a pre-made mix in several years but I did think Pecos Red was significantly better than WF - YMMV. Only available at a few places around here and I was never going to try it if I had to pay postage for shipping from Houston to Houston!, but I found it at the famous Spec's Deli downtown. More than twice as expensive as WF, as I recall.

              1. Have you tried any of the refrigerated chili that comes in bricks or plastic tubs? I think some of those taste closer to Wolf than other brands of canned chili. It's been too long since I've had a big, thick, steaming bowl of Wolf Brand Chili for me to say for certain though.

                1 Reply
                1. re: Chimayo Joe

                  Don't seem to have that round here but I'll keep on the lookout

                2. When I first came to Texas Wolf Brand Chili was good (for a canned chili).
                  Unfortunately when they moved production outside TX
                  it got worse. Much worse.

                  7 Replies
                  1. re: jmellby

                    Yep, much worse! And that may be an understatement. Yucko!

                    1. re: RobbnTX

                      Make sure you can get your hands on some Sodium Tripolyphosphate.

                      It'll be a key weapon when you replicate Wolf Brand Chili.

                      You can lay your hands on some from a chemical supply warehouse.

                      From the wisegeek website:

                      "Sodium tripolyphosphate is a strong cleaning ingredient that typically can rid dishes and fabrics of soil and spots. Its key function is that it allows surfactants to work at their full potential. Also, it prevents deposition of soil and acts as a pH buffer. It softens detergent water and can be used as a water treatment, as well. Many household cleaning products, including surface and toilet cleaners, contain STPP due to its cleaning component."

                      ---------------------------------------------------------------------------------

                      Any failed attempts at replicating Wolf chili can be used as industrial strength cleaners around your house or office.

                      Out here in Austin we eat a lot of chili but Wolf in a can does not enter into the equation when it's supper time.

                      1. re: scrumptiouschef

                        So ConAgra is trying to poison me with Sodium Tripolyphosphate. Does the FDA know this? While they're at it, why not ban oxygen...everyone who ever breathed it died, or will. I will go on enjoyin' Wolf Brand now knowing that it's cleanin' my insides in addition to bein great tastin'.

                        1. re: waistedinkerrville

                          I have to agree that all of the highly processed foods currently in our common grocery stores include the GMO`s that few of us realize will eventually bankrupt the medical system in this country with the diseases that they contribute to and of which you will see extremely little about on the US TV because they have more than a vested interest in keeping us and the world in the dark concerning such information. There are a lot of doctors that will prescribe expensive drugs from big pharma to combat the symptoms, but are unable to prevent what is coming down the pike pointed at America since a lot of other countries have banned GMO`s and any cultivation of them or the feeding of it to the meat animals they raise, an excellent decision on their part.

                        2. re: scrumptiouschef

                          I like how every time someone mentions Wolf Brand Chili, STPP is brought up like it is the only food in the world that contains it... what about all the other foods that have STPP in it? preservatives are used in A LOT of foods, especially canned.

                          1. re: mljones99

                            Isn`t it best to prepare from scratch as the healthiest among us is doing?

                      2. re: jmellby

                        Actually, I been eating it for years. It used to be you could find unidentifiable chunks in it but those have mercifully disappeared.