"When was the last time you had a bowl of Wolfe Brand Chili?" "Well that's too long."
The original Wolf Brand Chili recipe was developed in 1895 by a Texas ranch cook and Lyman T. Davis. Recognizing that they had something good, the pair brought their specialty by wagon to the oil boomtown of Corsicana, Texas. There they sold it for five cents a bowl in front of the Blue Front Saloon.
By the early 1920s, the chili's great-tasting reputation had spread, so Mr. Davis began canning the chili. At the suggestion of a local photographer, Mr. Davis' pet wolf, Kaiser Bill, was selected to grace the label. Suddenly the chili had a name, Wolf Brand, which became as famous as its flavor.
However, Chili had been around long before Lyman Davis. It's origin is rooted with the Spanish influence of the northern region of Mexico "Which is now the Great Nation, TEXAS". Chili simply was beef with chili peppers. Pour cuts of beef cooked down for hours upon hours making it tender with the added flavor of Chili pepper making it a hearty dish. However, over the years, this dish has been changed and modified.
Beef replaced by deer, turkey, chicken and even today for the vegan is now made with just veggies. Most popular is the recipe of a New Yorker which added beans to the original flavors. Both are great and I personally even cook an off the chart mixture I call "White TEXAS Chili" made with northern white beans and chicken. However, to be true chili, it can be done only one way....anything else is merely a personal creation: It's just cooked down beef with Tomatoes, garlic, chili pepper and onion. It's origin from the settlers of San Antonio De Bexar who came from the Canary Islands. This is not to say adding beans, veggies or some other meat doesn't make a great dish, but it is just not true Chili.
Here's a simple recipe: Hope you enjoy.....and if you really don't want to spend the time making this great Chili, well you can always purchase a few cans of Wolfe Brand and just warm it up.
Beef Chili Recipe Ingredients• 3 pounds ground beef
• 3 tablespoons vegetable oil
• 3 cups beef broth
• 1 15 oz can red pinto beans
• 1 14 oz can diced tomatoes (do not drain)
• 1 15 oz can tomato sauce
• 1 6 oz can tomato paste
• 1 tablespoon cider vinegar
• 2 large onions, diced finely
• 1 large green bell pepper, diced finely
• 6 cloves garlic, minced
• 3 tablespoons ancho chili powder
• 3 tablespoons pasilla chili powder
• 1 tablespoon sugar
• 3 tablespoons cumin, ground
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon black pepper, ground
• 1 teaspoon cayenne pepper
• 4 chipotle peppers, seeded and chopped in adobo sauce