-- Duplicating 'Fred & Reds' chili-mac

[Simply Red]

Originally Posted by Discuss Thrower

Yeah that recipe isn't close.

Again, I failed both times making my attempt at the faux-Fred and Red's chili. But on the second attempt, it at least smelled identical and had the correct consistency.

The taste only came around when I POURED salt on each bite.

when I did this it tasted almost exactly the same - I think they may've used that French's label of seasoning. It's pretty good for that packaged bullshit.

[Discuss Thrower]

Originally Posted by Simply Red

when I did this it tasted almost exactly the same - I think they may've used that French's label of seasoning. It's pretty good for that packaged bullshit.

The FB recipe calls for William's Chili Powder, and some cumin.

Also, it calls for half a package of saltines to be ground up and added into the beef after it's been browned.

[Simply Red]

Originally Posted by Discuss Thrower

The FB recipe calls for William's Chili Powder, and some cumin.

Also, it calls for half a package of saltines to be ground up and added into the beef after it's been browned.

that's interesting - thanks.

[Discuss Thrower]

Originally Posted by Simply Red

that's interesting - thanks.

Here you go, SR

Okay, here's my "fake" F&R chili recipe.

Note - I don't know if this is the actual thing or not. It's based on two look-alike recipes I found by Googling, and a third that appeared in the Joplin Globe a few months ago. I've made a few very minor changes to the ingredient ratios, but fundamentally it's the same recipe as published in those sources.

2 lbs ground beef
3 TBSP (or one 1-oz packet) Williams Chili Seasoning
1 tsp ea of Cumin and Garlic Salt
2/3 sleeve saltines (approx 25 crackers)
3 C water, divided

Brown and drain the beef, then add spices and simmer 15 minutes. Add saltines and 2-1/2 C water, cover and simmer 30 minutes. Remove cover, add final 1/2 C water, and simmer an additional 30 minutes.

If the chili gets too thick, add a little more water - you know what the consistency should be, so you'll know if/when this is necessary.

Two of the online recipes call for using the fattiest ground beef and NOT draining the fat after the beef has browned. I've made it both ways and much prefer to drain. But if you opt to leave the grease in, reduce the water to 2 C during the first simmer and 1/2 C during the second.

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To scale this recipe to make a 3-lb batch of chili, follow the instructions above but make these substitutions:

3 lbs ground beef
4-1/2 TBSP (or 1.5 1-oz packets) Williams Chili Seasoning
1-1/2 tsp ea of Cumin and Garlic Salt
1 sleeve saltines (approx 40 crackers)
4-1/2 C water, divided (3-3/4 C if leaving the grease in)

Divide the water as follows:
3-3/4 C first simmer (3C if leaving the grease in)
3/4 C second simmer

[Simply Red]

Originally Posted by Discuss Thrower

Here you go, SR

Williams is made in Missouri or Kansas huh? I've not seen that in years. I bet it's good though. I don't mind spice mixes as much - I know several here do though.

[Discuss Thrower]

Originally Posted by Simply Red

Williams is made in Missouri or Kansas huh? I've not seen that in years. I bet it's good though. I don't mind spice mixes as much - I know several here do though.

Don't know, seemed pretty ubiquitous. HyVee in Springfield stocks it.

[Simply Red]

It's made in Cleveland Texas and is available online.