Wick Fowler’s 2 Alarm Chili Copykat – Low Carb & Gluten Free

Posted by on August 25, 2014 in Gluten Free Recipes, Low Carb Keto Recipes, Soups | Chili | Stew | 15 comments

Wick Fowler’s 2 Alarm Chili Copykat – Low Carb & Gluten Free

One of the easiest dishes you can make as a low carb keto lover is chili. Yes, chili is low carb as long as you leave out the masa flour thickener that’s typically added at the end of cooking. Join Fluffy Chix Cook as they share the secret to award winning low carb keto chili. This is one of the Fluffys’ TNT (tried and true) recipes for “quick chili.”







You can’t grow up in Texas without having 3 chili recipes at minimum! We tend to collect them like others collect fine footwear. Oh, what are they? (And of course, none of these recipes include beans. That makes it into a “stew” and um, not a low carb keto option, either! In Texas, adding beans to chili is a hangin’ offense.)  The three minimum chili recipes are: quick chili red—takes 45 minutes to 2 hours, traditional chili red (no tomatoes)—takes 2-4 hours, and green chili (actually, green chili is more of a gravy, but let’s not split hairs)—takes 1 1/2 to 2 hours. We’ll give you recipes for all three, in time…





Now that the nights are turnin’ chilly everywhere except south of the Mason-Dixon, and hell, why not go ahead anyway! We decided to roll-out our Fluffy Chix Cook’s favorite TNT, time honored copycat recipe for a chili made famous by Wick Fowler at the Terlingua Chili Cookoff. In Texas, everyone knows about his chili mix, which used to be called Wick Fowler’s 2 Alarm Chili Mix. Now, I think it’s just called 2 Alarm Chili Mix. You can use it of course, omitting the masa flour (used as a thickener at the end). You will enjoy delicious, Texas chili, if you do—but we like homemade and since we have a spice cabinet filled with our staple spices, we make it homemade. It’s so simple! In fact, this is our go-to “quick” chili recipe. Cook it for 30 minutes, or 2 hours. Your choice! Just add a little water here and there when the volume cooks down too low.




You might get a little scared by the number of ingredients. Do you want REAL, low carb keto Texas chili, or some namby-pamby, weak-wanna-be? So get to measuring. One short cut for the Wick Fowler’s 2 Alarm Chili Knockoff is to go ahead and measure the ingredients for 2 to 3 recipes while you’re making the current recipe. Seal them in zip top bags. Don’t forget to B/T (Bag n’ Tag), so you will remember the spice blend. Future chili recipes will only include you opening the bag and tumping half of it into the browning meat and onions and the remainder into the chili pot to simmer. Super duper fast at that point!




Oh and you might be tempted to scoop off the fat floating on top of the chili. Don’t do it. Don’t spoil it! Just stir it up and pretend you’re in Kansas, Dorothy. Fat is our friend in a controlled carb keto lifestyle. And this fat is from the hamburger (which we hope is from a grass fed cow) and is packed with antioxidants from all the spices! And speaking of spices, make sure your spices are labeled “gluten free,” because spices are an easy way to run into gluten contamination. We love Frontier Spices and Simply Organic.

We use this chili by itself, as part of other compound Tex-Mex dishes, and to top chili cheese coney dogs. Make it. You will be spoiled for any other chili!


Wick Fowler’s 2 Alarm Chili Copykat – Low Carb & Gluten Free

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6-8

Serving Size: About 1 cup

Calories per serving: 440

Fat per serving: 32

Wick Fowler’s 2 Alarm Chili Copykat – Low Carb & Gluten Free

Easy Weeknight Chili Recipe to warm your toes on those blustery winter nights, low carbed and spiced up! Freezes and reheats like a champ!



  1. Crumble meat into a heavy skillet or Dutch oven. Add onion, and half of the spices, except cayenne. Sauté over medium high until meat is mostly browned and onion is tender –about 10 minutes.
  2. Add tomato sauce and water and second half of spices. Add 1/4 teaspoon of cayenne pepper. Bring chili to boil and reduce to simmer. Cover and cook for 30 minutes to 1 hour or until meat is tender and flavors have developed. If necessary, add a bit of hot water if the chili cooks down too much and exposes the meat to air. You want the meat to be barely covered with water. You may add more cayenne in 1/4 teaspoon increments until you reach the heat level that suits you best.
  3. (Optional thickening step: If you need to thicken the chili, add your choice of thickening gums, or corn bran. Oat fiber also works if you can eat oat fiber, as does glucomannan. We like the flavor and texture of this so much as it is, we don't usually bother with thickening it.)


This is a super easy Texas Chili. Use your preferred cut of beef - hamburger or chili grind and go to town. If you use chili grind, let the chili simmer longer to tenderize meat. Simmer from 30 minutes to 2 hours. The reason you add half of the spices while cooking the meat is because cooked or browned spices have a different flavor than spices added raw and cooked in a liquid. The two step addition of spices adds to the complexity of the flavors.

We also take an extra step. We like to slit a jalapeno and a habanero pepper, not listed in the ingredients. Skewer with a toothpick to make them easy to fish out after the chili is done. They add a little bit of heat but gives lots of extra flavor and don't add additional carbs. Remove them after cooking.

This chili makes great leftovers and makes a very authentic base for other low carb Tex-Mex dishes.

Serving Ideas Serve with chopped onion, shredded cheese, and a dollop of sour cream. A crisp salad with red onion and avocado makes a refreshing side.

Nutritional Information Per 6 Servings (without toppings): 440 Calories; 32g Fat (64.5% calories from fat); 28g Protein; 11g Carbohydrate; 4g Dietary Fiber; 7g Effective Carbs

Per 8 Servings (without toppings): 330 Calories; 24g Fat (64.5% calories from fat); 21g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Effective Carbs

Toppings: 107 Calories; 9g Fat (76.8% calories from fat); 4g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Effective Carbs

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  1. Who is Wick Fowler?? 🙂 Chili is not one of my favs, but put cheese on most anything and I will eat it!!! Looks yummy??

    • Wick Fowler is none other than HOMER THOMAS WILSON (1909–1972). I have no idea where he got the nickname but he was a news reporter by trade that is credited with being the first news corespondent to go in theatre to report on WW2, and was one of the first reporters (from the West) on the ground at Hiroshima. He went on after the war to be a public speaker who founded a newspaper that reported on the legislature. His career covering Texas, National, and even international politics is worthy of a biography. He was challenged to a chili cook off at Terlinguq, TX in the lat 60’s early 70’s and became known for his chili recipe which is widely available Texas and surrounding states as a kit with all the dry spices pre-meausred and packaged individually. It is homemade chili using a well known recipe with an assistant grabbing and measuring all the spices for you.

      • Thanks for sharing this with our readers, Roy. Wick really was an interesting guy, wasn’t he. As a Texan and chilehead, we learned about his chili prowess and his dedicated service during the war, quite early. I still remember the first time Mama brought a package of 2-Alarm Chili home an hearing Mom & Dad talk about him. They of course knew of him as a news reporter. I’m not sure if Dad (who was a Marine in the Pacific theater) knew of him then. I would think he may have, because he was sitting off the coast of Japan ready to invade when they bombs were dropped at Hiroshima. I would think Mr. Fluffy’s dad also knew of him too, as he was also a Marine, preparing for on the ground invasion of Japan, when that happened. (Good to meet you and hope you stick around and post!)

  2. Hey hey, chili layday!!!!!!!

  3. I like chili. The end.


  4. Looks good, Sooze!!! I’m definitely going to be trying that chili spice mix in there!! Mmmmm mmmmm mmmmm!!! 😀

  5. Looks amazing! I can’t wait to try this!

  6. How much is in a serving if your serving 8? I’m from Texas so I have to have chili!

    • 8 is about 1/2 to 2/3 cup. I’d double the recipe! When you serve 8, you’re really looking at using the chili as an element in a separate dish. Such as cheese enchiladas with chili, or zoodles and chili. Right?

  7. Looks yummilicious!

  8. Fall is on it’s way and I’ve been dreaming of making chili, so I’ll look forward to trying this!

  9. I’ll be makin’ this and usin’ it w/ my psylli chili rellenos! Just not on an EF day! My mouth is waterin’ Lady!

    (Good Lord, you should have seen what spell check did with the above. I think I’m going to just turn it off!)


  10. I’ve made this twice and we Love it!!!!! Thanks

  11. So glad I found this. I have been eating Wick Fowler’s Chili for more than 30 years. It is absolutely the best. Can’t wait to try your recipe. Hope you have one for his taco seasoning as well.

    • Jane I have an awesome taco seasoning, I’ll see if I can put it up next week. I’ve never had Wick’s taco seasoning though!!! So don’t know how it compares to his?? 😀 Be sure to subscribe to Fluffy Chix Inner Circle for our free e-book (73 pages). It expires at the end of the month. Here’s the link to subscribe.


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