What has happened to Wolf Brand Chili? I have been a big fan of this canned chili for over 50 years. But, sometime over the last 8 or 10 years it has gotten watery and bland. Even my wife, who does not like canned chili, noticed it. Did they get bought out and reduced to the lowest common denominator by marketing tests or what, like Pace's picante sauce? Is it all about lowering costs? I avoid it now and buy something else when I do not have the time or inclination to make my own (always the best!). I have suffered in silence long enough and must speak out.
I feel the pain of suffering in silence over a lost love due to the changing natures of processed food.
They quit putting real wolves in it.
I blame PETA for the wolf free food movement.
Not to mention that branding them is cruel.
Lack of wolves meant they had to resort to poodles...French Poodles
Quote from: Con on February 28, 2017, 06:27:27 PM
Lack of wolves meant they had to resort to poodles...French Poodles
Still probably far cheaper than the price of ground beef these days. The climbing costs certainly didn't get back to the beef farmers' wallets at such increasing rates, either.
Quote from: solops on February 28, 2017, 03:00:23 PM
What has happened to Wolf Brand Chili? I have been a big fan of this canned chili for over 50 years. But, sometime over the last 8 or 10 years it has gotten watery and bland. Even my wife, who does not like canned chili, noticed it. Did they get bought out and reduced to the lowest common denominator by marketing tests or what, like Pace's picante sauce? Is it all about lowering costs? I avoid it now and buy something else when I do not have the time or inclination to make my own (always the best!). I have suffered in silence long enough and must speak out.
https://en.wikipedia.org/wiki/Wolf_Brand_Chili
Your words are prophetic - they did get bought out a few times, the current owners ConAgra (the clue's in the name... :DD ) re-invented the means of production and the quality of ingredients to save money ( - and apparently save sales too, from what Wiki says about disappointed customers). From what I can tell it was a pretty good chili back in the day.
We buy straight from the beef farmers. Cut out the middle man.
^ Me too far better quality, but sometime the price is higher than the lower grade beef in grocery stores unfortunately. Plus support local, buy local and all that jazz.
Wish i could find some that raises buffalo.
I looked into it, but to rich for my blood.
I always make twice the chili we need for a meal, then fill a few quart and pint freezer bags for future use. I haven't popped open a can of chili in ages. Hell, last time I did, Wolf Brand was probably still edible, so thanks for the warning O0
Yea, buffalo is too rich for me also, but wouldn't mind getting some once in awhile. BTW, you can get some on Amazon from Omaha Steaks. Six burgers and 8 steaks $157.
How much is Wolf going for on Amazon these days?
I did a Google on Wolf Brand Chile and found quite a few complaints in 2016 about watery chili, even chili with mold in it. Yuck. So much for the great Texas chili brand. Thanks ConAgra. At least Quaker Oats did not mess it up while they had it. Guess I'll just make some more myself. I like to add a teensy bit of the brisket I smoke for 12 hours at 200-225 deg to my ground beef/venison chili. It gives the chili a great flavor.
Quote from: OJsDad on February 28, 2017, 08:14:10 PM
Wish i could find some that raises buffalo.
There is actually have a buffalo farm in NJ.
Steel - I probably make about 3x the amount we need (although that is shifting as I continue to decipher the blackholes that are developing in place of my children's stomachs) to have lunches and meals ready to go.
Brisket chili is awesome Solops...I really need to smoke some packers again soon...I think I'm out.
EDIT - I didn't want to imply I raise buffalo. I know jack about schit on raising animals.
Quote from: solops on March 01, 2017, 03:45:07 PM
I like to add a teensy bit of the brisket I smoke for 12 hours at 200-225 deg to my ground beef/venison chili. It gives the chili a great flavor.
When can I come round! :bd:
Quote from: solops on March 01, 2017, 03:45:07 PM
Guess I'll just make some more myself. I like to add a teensy bit of the brisket I smoke for 12 hours at 200-225 deg to my ground beef/venison chili. It gives the chili a great flavor.
FAR better making chili yourself.
I've never had canned chili that tasted "good". Ick. :buck2: Must be an acquired taste.
Quote from: Nefaro on March 07, 2017, 05:03:15 PM
Quote from: solops on March 01, 2017, 03:45:07 PM
Guess I'll just make some more myself. I like to add a teensy bit of the brisket I smoke for 12 hours at 200-225 deg to my ground beef/venison chili. It gives the chili a great flavor.
FAR better making chili yourself.
I've never had canned chili that tasted "good". Ick. :buck2: Must be an acquired taste.
Kinda like how 99% of the US thinks Domino's/Pizza hut/papa johns is good pizza?
Preach it, brother!
Quote from: MetalDog on March 08, 2017, 07:20:30 PM
Preach it, brother!
*Ahem*
I say...BROTHERS...we will not lay down to grease infested, cardboard crust tomato sauce slathered crud.
We shall RISE...and CONSUME...pizza that is fit to be called the name.
We shall top it how we please...for Broccoli on pizza IS A MORTAL SIN...
ok, I think I'm done...I would never cut it as a Baptist minister.
First off because I savor my Scotch almost as much as anything on this planet.
Church of the Home-Made. AAAAAH-Men!
I must respond to this hi-Jack of the lovely chile thread. I like Poppa Johns pizza. I take it home and add mounds of onion, cheese and pepperoni. I add garlic, oregano, pepper, basil, jalapenos and more pepper. Then I re-bake and eat. And yes, I have added chili, too :-)
I dislike auto-correct.
Quote from: jamus34 on March 08, 2017, 08:49:25 AM
Kinda like how 99% of the US thinks Domino's/Pizza hut/papa johns is good pizza?
It is good pizza when you're too lazy to cook or even get off the couch.
Quote from: jamus34 on March 08, 2017, 10:22:49 PM
Quote from: MetalDog on March 08, 2017, 07:20:30 PM
Preach it, brother!
First off because I savor my Scotch almost as much as anything on this planet.
Testify! :notworthy:
I fried up some Spam last week, and it still holds up.
If you're looking for something out of a can to throw in your gut.
Fried Spam is great. One canoe trip we forgot to pack butter to cook our pancakes with. So we fried the Spam first and used the left over grease to cook the pancakes. Great stuff. O0
Agree. It's great. But does anyone know what it's REALLY made of? I hear little, baby bunny-rabbits. :o
Lips and arseholes..... :-"