I did take a look at a website that offer Wolf chili. I’m assuming the Turkey with Beans is the authentic variety?
Search some out Ess, it will Texanize ya!
I’m not familiar with Wolf chili, but I am familiar with wolf-a** chili. You know, the kind that makes you HOWWWWLLLL the next day?
[insert tongue-stickin-out goofy grin emoticon here]
As long as you use Wolf Brand you didn’t hijack tha thread Cathy.And however you can get it to your mouth is OK.
Tha wed special Xannie, they still have it, a bit more $ maybe. It’s a must do lunch for my friends who have moved away from Texas when they come to visit.
My house used to be a late night hangout after tha bars closed down. The fav menu item was a big plate of spagetti smothered with cheese and then Wolf Brand. I didn’t know it back then, but now I hear they do that up north somewhere, but they don’t use Wolf Brand.
And oh, Sassy, no Wolf Brand at Big Lots in Texas! Just the off brand stuff.
Spoon if it’s the kind where the chili is really soupy and poured fresh over a bag of Fritos (a la the ex-Woolworths on Santa Fe Plaza), fork if it’s the kind where it’s a more homogenous mass, like the kind I ate at more than a few church socials in high school in Texas.
After looking at recipes and pictures I gotta ask – how does one *eat* a frito pie? Do you pick up the fritos and scoop the pie into your mouth or do you use a spoon? A fork? Chopsticks? Wha’?
Sorry for hijacking the thread, but I really want to make one!
Ohhhh, forgot about that Xannie! My PawPaw would make me a Wolf/ Frito pie when I was a kid 50+ years ago. I still love em! Anyone who hasn’t tried one should. I like some chopped onion and grated cheddar cheese on mine, and on my Wolf/ Chili + some mustard dogs.
Hey guys, it’s chili! Whats wrong with a few weird parts of the cow in there? I bet some folks think beef heart is a delicasy. One of the most famous chili’s, made by Benny Binion and served at the Horseshoe Casino in LV, had kidney suet in it ( I learned that here at roadfood! ). Anyway, I also grew up eating Wolf Brand and , even though I am an avid chili cook, I still use Wolf when making chili dogs, mmmm. Oh, a friend of mine moved to LV for a while and made me bring him some Wolf Brand when I came to visit. One more thing, they now make a lean variety that may not have the heart in it.
OK Cyrano, we’ve always liked
wolf chili here in TX–but never read the label–hearts or worse–uh oh. I’ll have to start reading the labels more carefully[:p]
I’ve got mixed emotions about Wolf Brand. On the one hand, I grew up on it and loved it, so much so that when I lived in England in the 70s, I paid Fortnum and Mason a relative fortune to import cases of it for me and my fellow Texas expats (it was the time of offshore construction in the North Sea and there were a lot of us there). On the other hand, someone somewhere (here?) drew my attention to the ingredients on the label and the fact (?) that they use all manner of some of the least appetizing parts of the cow (like the heart) to make it. Last time I tried it, it tasted the same as ever…but that’s been about a year ago, and a half dozen cans sit in my pantry, victims if you will of my ambivalence.
If you were to try it, I think you’d find it’s flavored a little differently from the national brands like Hormel, but not really hotter at all (I always added picante sauce of some sort to bring the heat level up to where I like it).
Bon appetit! [}:)]
The only place I’ve seen Wolf Chili here in Huntsville, AL, is at Big Lots. They don’t sell it in the stores. I always see people buying up all they have at Big Lots though I have never tried it. Will do next time to see what all the hype is about.
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