Quote Originally Posted by DockShootinJack View Post
I am searching for one. I have so far tried a copy cat of Varsity's chilli. It was a little too tomato-y for my taste. Lacked the richness. On my second attempt I winged it. It was better but still lacked the rich savoriness. I will eventually find it
Make your own red chili sauce is what I do. Begins with a rich red chili sauce made from scratch. Start with dried ancho chilies (poblano pepper allowed to ripened until red on the vine), fresh garlic, and salt. I grind the dried ancho chilies in my coffee grinder and store separately. The ancho chilies are very common in mexican grocery stores. No tomatoes are to be included in a chili sauce - we're not making a tomato sauce here. The intensity of the flavor depends upon how much water you add to make the sauce.

For the ground meat, don't choose hamburger meat at the grocery counter. That nasty stuff is the butchered parts left over and shoveled off the floor. Pick a cut on sale, then have them grind to the coarseness you like at no extra cost. You'd be surprised, doing this is actually cheaper than the packaged ground meat.

I grew up with this in West Texas following several generations there.