Whither Real Texas Chili in a Can?

Over on the Oxford food forum everyone is lamenting the devolution of Wolf's Chili into a mere shadow of its original self, suitable now for only the infrequent dousing of a bag of Fritos. Me, I never was a Wolf's fan, I don't even think we could get it in the California of my youth. What *I* was a fan of was Gebhardt'sline of chili powder, chili con carne, and tamales. But all has by now disappeared, except the chili powder. But, in looking around on the web, I discovered a wonderful virtual memorial to Gebhardt's, mounted by the local university, UT-San Antonio. Take a look http://lib.utsa.edu/special-collections/exhibitions/gebhardt/ here if you care to.

C2 and other food historians might find it of interest.

Did Gebhardt's ever show up in Chicago-land??

Geo

I remember purchasing Gebhardt's chili powder at Food 4 Less a few years ago.

That's interesting, Artie. It's the classic Tex-Mex chili powder, in fact, it's the very first commercial variety, defined the genre.

I bought some off Amazon this morning!

Sure wish the chili were still available....

Geo

Artie wrote:I remember purchasing Gebhardt's chili powder at Food 4 Less a few years ago.

Yeah, the chili powder is certainly still around here in Chicago (at least it was within the last year when I last bought some), but I've never seen any other Gebhardt's products.

I thought they had a strong paprika product.

Gebhardt's started out--according to the documentary--using solely anchos imported from Mexico as their chile ingredient. Don't know what it is now, but it's still Good Stuff.

Geo