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For RealChili Lovers

Brick & MortarStores

Find our product in these fine stores!

Broken Arrow

Harvard Meats - 1901 S Elm | Map it

Purcell

Butlers Antique Shop - 200 W Main | Map it

Claremore

The Nut House - 26677 S Hwy 66 | Map it

Shawnee

Harvest Creek Farms Market & Bakery - 10165 N Harrison | Map it

Tulsa

Harvard Meats - 3245 East 15th Street | Map it

Moore

The General Store - 525 S. Broadway Ave | Map it

Norman

Two Hip Chicks - 932 N Flood Ave | Map it

Redbud Ridge Winery - 72nd & State Hwy 9 | Map it

Edmond

The Meat House - 2249 West Danforth | Map it

Beef Jerky Emporium - 810 W. Danforth | Map it

Oklahoma City

Beef Jerky Emporium - 4405 SW 3rd St. | Map it

Kaye’s Gift Shop - 8605 S. Western | Map it

A briefHistory

Hello, my name is Ron Willis. Here is a story about me and how the Willis Chili Seasoning was created.

I was born into a family that had good home cooked food. I never experienced a restaurant meal with my family until I was grown. We had good clothes. A lot were homemade by my mother. That was about it on the luxuries. I never felt that we were poor, we had as much as the neighbors. Then one day dad pointed out to me the whole community had very little. There were nine total in our family I had three older siblings and three younger. At the age of 14 I went to work in a restaurant washing dishes. I had my first restaurant meal there. It was a very busy restaurant named Nickerson Farms. It looked like a big red and white barn. It was located right on I-35 in south Oklahoma City. It was about one mile from our house, and I would walk to and from work most of the time unless I could catch a ride with a willing soul. Washing dishes was a very hard job,11 to 12 hours a day most of the time in the summer. The restaurant was a tourist stop for travelers. I had worked there maybe 6 weeks when one of the cooks didn’t show up.

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We Love Our Chili

  • Best chili seasoning made by the best people ever :)

    - Sarah, Oklahoma City, OK

  • It doesn't get any better than this chili seasoning. It takes chili all the way to 11 and I can't get enough!

    - Phillip, Edmond, OK

Red TopVegetable Soup

  • 2 large sliced carrots
  • 2 stalks of celery cut into 1/4 in. pcs.
  • 1 medium onion chopped
  • 2 medium ears of corn

Boil these ingredients together in a large pot until the carrots are fork tender on med-high heat. Then remove the ears of corn. Add 3 large potatoes approx. 1 1/2 lbs. cut into bite size cubes and one 15 oz. can of tomatoes any kind or style you prefer. Boil for another 15 minutes or until potatoes are fork tender. Bring the water level up to just barely cover the vegetables. Salt and pepper to taste. After the corn has cooled shave slices of corn from cob. Place soup into bowls and top with shaved corn and approx. 3 Tbls. of already prepared "Willis Chili" this will give your soup rich full flavor and the beautiful red top.

EasyIndian Tacos

  • 1 can of refridgerated biscuits
  • 1 recipe of Willis Chili with beans
  • Shredded lettuce
  • Shredded lettuce
  • Salsa

Roll biscuits out with rolling pin to the size of a tortilla. Heat vegetable oil
in skillet to 350 degrees. Gently place a biscuit into the hot oil until lightly brown and turn to brown the other side. Continue until all are browned draining
on a paper towel. Place a fry bread on plate then top with Willis Chili and layer with lettuce, cheese and picante sauce. This is a very quick easy summertime meal that your family is sure to enjoy!

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