Best 7 Wilt Chamberlains Texas Chili Seasoning Recipes

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**Dive into the World of Legendary Taste: Wilt Chamberlain's Texas Chili Seasoning and a Collection of Delectable Chili Recipes**

Prepare to tantalize your taste buds with the iconic flavors of Wilt Chamberlain's Texas Chili Seasoning. This legendary blend of spices, inspired by the basketball legend himself, promises to transform ordinary chili into an extraordinary culinary experience. Our curated collection of chili recipes, ranging from classic to unique variations, will guide you in crafting the perfect pot of chili that will satisfy even the most discerning palate. Whether you prefer a traditional beef chili, a vegetarian delight, or a spicy and smoky rendition, we have a recipe that will hit the spot. Join us on this culinary journey as we explore the depths of flavor and create a chili that will leave a lasting impression on your taste buds.

Here are our top 7 tried and tested recipes!

WILT CHAMBERLAIN'S TEXAS CHILI SEASONING



Wilt Chamberlain's Texas Chili Seasoning image

Wilt's restaurant has the best chili. It's served in a bread bowl and just bursts with flavor. I used this seasoning to make my chili and it turned out great. This recipe makes enough to season about 2 lbs of ground chuck.

Provided by Boca Pat

Categories     High Fiber

Time 5m

Yield 3 tablespoons

Number Of Ingredients 6

2 tablespoons chili powder
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon Hungarian paprika
1 teaspoon ground cumin
1 teaspoon ground cayenne pepper

Steps:

  • In a small bowl combine all ingredients and mix together well.
  • Store tightly covered in refrigerator.
  • Makes about 3 tablespoons.
  • Can be easily doubled or tripled.

TEXAS STYLE CHILI



Texas Style Chili image

Provided by Food Network

Categories     main-dish

Time 2h55m

Yield 6 to 8 servings

Number Of Ingredients 21

1/4 cup rendered bacon grease or vegetable oil
3 pound tri-tip or boneless sirloin or chuck roast, cubed
1 large white onion, chopped
3 large jalapeno or serrano peppers, stemmed, seeded and chopped
5 cloves garlic, peeled and crushed
5 New Mexican green or red chiles, roasted, stemmed, seeded and chopped
6 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons Mexican oregano
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 large tomatoes, peeled, seeded, and chopped
1 (12-ounce) bottle Lone Star or Shiner Bock beer
2 ounces tequila
3 chipotle chiles in adobo, chopped
4 to 5 cups beef stock
1/4 cup to 6 tablespooons masa harina
Chopped fresh cilantro leaves, garnish
Finely chopped white onions, garnish
Sour cream, garnish
Fresh hot cornbread, accompaniment

Steps:

  • In a large heavy pot (such as a cast iron Dutch oven), heat the fat or oil over high heat. Add the meat and sear, stirring, until no longer pink. Lower the heat to medium-high. Add the onions, jalapenos, garlic, chiles, and chili powder, and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes. Add the cumin, oregano, salt, and pepper, and cook until fragrant, about 20 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the beer and tequila and cook, stirring, to deglaze the pan. Add the chipotles and adobo sauce and 4 cups of the stock, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 2 to 3 hours, adding the remaining cup of stock as needed if the chili becomes too dry or thick. When the meat is tender and the chili is ready, add the masa harina 1 teaspoon at a time to thicken to desired consistency, stirring well and cooking after the addition of each before adding more.
  • Remove from the heat and correct the seasoning, to taste. Skim any fat from the surface.
  • Ladle into bowls and garnish each with cilantro, chopped onions, and a dollop of sour cream. Serve with hot cornbread.

TYLER'S TEXAS CHILI



Tyler's Texas Chili image

Provided by Tyler Florence

Categories     main-dish

Time 2h40m

Yield 6 to 8 servings

Number Of Ingredients 21

3 dried ancho peppers, stemmed and seeded
2 tablespoons dried oregano
2 tablespoons sweet paprika
2 tablespoons whole coriander
1 tablespoon cumin seed
1 tablespoon chili powder
3 tablespoons extra-virgin olive oil
2 onions, chopped
3 pounds beef chuck, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
6 cloves garlic, chopped
1 canned chipotle chile, chopped
1/2 jalapeno pepper, chopped
2 (28-ounce) cans whole tomatoes, hand crushed
1 cinnamon stick
1 teaspoon sugar
2 tablespoons masa harina
1/2 tablet Mexican chocolate (about 1 1/2 ounces)
Grated queso fresco, for garnish
Cilantro leaves, for garnish
Lime wedges, for garnish

Steps:

  • In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.
  • Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish.

MY SPECIAL CHILI POWDER



My Special Chili Powder image

Make and share this My Special Chili Powder recipe from Food.com.

Provided by Veganized

Categories     Mexican

Time 2m

Yield 1/2 cup

Number Of Ingredients 10

4 tablespoons paprika
4 teaspoons oregano
3 teaspoons unsweetened cocoa powder
2 1/2 teaspoons cumin
2 1/2 teaspoons garlic powder
2 1/2 teaspoons cayenne (or to taste)
2 teaspoons onion powder
1 teaspoon cilantro (ground coriander)
1/3 teaspoon cinnamon
1/3 teaspoon allspice

Steps:

  • Mix all ingredients together.
  • Store in an airtight container.

SALT-FREE CHILI SEASONING



Salt-Free Chili Seasoning image

Use for tacos, chili, burritos or anything you would normally use the commercially produce seasoning packets loaded with sodium. Be sure to use fresh spices for maximum flavor.

Provided by Kate J

Categories     Low Cholesterol

Time 5m

Yield 4 tablespoons

Number Of Ingredients 6

2 tablespoons paprika
2 teaspoons oregano
1 1/4 teaspoons ground cumin
14 teaspoons garlic powder
3/4 teaspoon ground red pepper
3/4 teaspoon onion powder

Steps:

  • Mix all ingredients together.
  • Store in an airtight container.

NO-SALT CHILI POWDER



No-Salt Chili Powder image

This is one of several "spice mixes" that I've used for years. I prefer it to commercial chili powder because it is salt-free. You can adjust the "heat" to your liking by adding more or less cayenne pepper to the mix. This recipe yields about 1/4 cup of chili powder - I was asked to change the yield from 1/4 cup to 14 1/4 teaspoons.

Provided by Dee514

Categories     Low Cholesterol

Time 5m

Yield 14 1/4 teaspoons

Number Of Ingredients 6

3 tablespoons paprika
2 teaspoons dried oregano, crumbled
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Steps:

  • Mix together well and store in a tightly capped glass jar.

Nutrition Facts : Calories 6.3, Fat 0.2, Sodium 1.4, Carbohydrate 1.2, Fiber 0.6, Sugar 0.2, Protein 0.3

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



Wick Fowler's Authentic Texas Chili - Best Chili in Texas! image

We all want to brag and say, "this is the best chili" I ever ate; but after 50 plus years of trying and searching different chili recipes this is the best I found for me. Try this first before adding "all" of the packets supplied and then add the "hot" for your own taste.. Don't use the RED PEPPER the first time, I like to use an extra onion, bell pepper, and a can of diced tomatos drained. This is at the bottom of the directions. After you go down this road the first time, heat it up to your likes the next time, but at least this way you have a base line to work from, I'm still on the base line. Try it, see what you think.

Provided by OneEyeJack

Categories     < 4 Hours

Time 1h30m

Yield 1 qt, 6-8 serving(s)

Number Of Ingredients 6

2 lbs ground beef (I like chili grind or cubed chuck roast)
46 ounces tomato juice, Campbell -
15 ounces diced tomatoes, -drained-
1 medium onion, chopped
1 medium bell pepper, chopped
3 garlic cloves, chopped

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.

Nutrition Facts : Calories 389.3, Fat 23, SaturatedFat 8.9, Cholesterol 102.8, Sodium 705.5, Carbohydrate 15.3, Fiber 2.4, Sugar 11.1, Protein 30.9

Tips:

  • Use a variety of chili peppers to create a complex flavor profile. Some good options include ancho, guajillo, and chipotle peppers.
  • Toast the chili peppers before grinding them to enhance their flavor.
  • Use a combination of fresh and dried spices to create a more flavorful chili.
  • Don't be afraid to experiment with different ingredients to create your own unique chili seasoning.
  • Let the chili seasoning rest for at least 24 hours before using it to allow the flavors to meld.
  • Add the chili seasoning to taste, starting with a small amount and adding more until you reach the desired flavor.

Conclusion:

Creating your own chili seasoning is a great way to customize the flavor of your chili. By using a variety of chili peppers and spices, you can create a seasoning that is perfectly suited to your taste. With a little experimentation, you can create a chili seasoning that will make your chili the talk of the town.

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