I too have used the Shelbys, but like Adjudicator, I do the same thing, and add stuff and decided, why bother, when mine is so good without using a mix?
But I didnt use the masa in it.
Both products mentioned are good & have tried extensively. However I always ending up adding more "stuff" to the chili pot so completely homemade is better for me.
I have used Wick’s and Carroll’s both ALLOT for over 45 years. Hey, they are both good. I’m on a Shelby kick right now but my sweety
(oh! valentines day^%#@)insists on Wick’s when she cooks a pot. Maybe I’ll get her a pak of Wick’s for V DAY??? Anyone have a room to rent?
Soooo, I havto keep both on hand. Havto = Texan for "have to". Does anyone have a Texan dictionary????? I try my best to speak english here but it’s hard!!
I have used the Carroll Shelby chili spices many times with medium hot breakfast sausage, ground beef, cubed beef that is floured and browned, a couple of onions, some cumin, a splash of cinnamon, bell peppers, a couple of jalapenos, salt and pepper and I put it in the crock pot on low for about 8 hours.
Smells good and works for me.
Paul E. Smith
I go with Shelby’s over Wick’s any day.
Here’s the story on Wick and Carroll:
Wick Fowler’s Original Famous Chili
1 package Wick Fowler’s 2-Alarm Chili Kit
2 pounds meat (such as chuck, round, stew meat, venison, chicken or turkey), coarse ground or diced
1 8-ounce can tomato sauce
2 8-ounce cans water
Sear meat in large skillet or sauce pan. Drain off fat. Add tomato sauce and water. Blend in all Wick Fowler’s package ingredients except red pepper and masa flour. For "1-Alarm" chili, add half of red pepper packet; for "2-Alarm" chilil, add all of red pepper packet; for "3-Alarm" chili or hotter, add red pepper packet and addittional red pepper to taste. (for "False-Alarm" chili, leave red pepper out.) Cover skillet and simmer 30 minutes -longer for spicier flavor- or until meat is tender. Stir masa flour into 1/4 cup warm water and pour into chili. Simmer another 15 to 20 minutes. If desired, add 15-ounce can of beans or tomatoes (whole or diced), drained. Serves six.
it’s ok, but Wick Fowler’s 2-Alarm is a far better chili mix IMO.
I use it everytime I make chili, I use all of the packets but the masa, add more cayenne and crushed red pepper as well. I don’t follow the list of ingredients they suggest, I make it my way…..WITH BEANS![:D]
To me it’s one of the best pre-packaged chili mixes available. I trade the tomato sauce for Rotel and I add a little bit of cayenne too. Don’t add the salt until you’re almost ready to plate it and adjust by taste. My wife dumped the entire salt packet in up front one time and it was inedible. I think we got a double dose in the packet.
Isn’t that like eating at a chain. Except they make you do the work. Beans?
been using it since the Carter administration.It’s good stuff. Like Michael, I cut up beef rather than use ground. I also add some peppers.
Here’s the traditional recipe as posted on the Carroll Shelby Chili web site:
Carroll Shelby’s Original Texas Style Chili
2 pounds ground beef
1 8-ounce can tomato sauce
2 cups water
1 package Carroll Shelby’s Chili Kit
Brown ground beef in large skillet. Drain fat. Add tomato sauce and water. Add Large Spice Packet and salt to taste. For spicier chili, add cayenne pepper (Small Red Packet). Cover and simmer for 45 minutes, stirring occasionally. Serve piping hot. Makes 5 servings.
I’ve been using it for years. I like it. It’s really quick, and I usually make a double batch. I use round steak and brown it first. Oh, and I add extra cayenne, and usually toss in some diced chipotle in adobo sauce.
Anyone ever try this stuff?
Oh, yeah. This stuff rocks! I’ve been cooking this at least thirty years and still love it, but now my wife and I have given it a new, healthy twist. Instead if beef try two pounds of fresh ground turkey. Yep. they got it at Trader Joe’s all the time and while you’re at it, get some of their organic diced tomatoes in the 24 oz. can. We brown the turkey in a little olive oil and maybe some crushed garlic. Just use one can of the tomatoes, the mix, salt to taste and the Masa is cool if you like it thick. You have just made a mess of really tasty chili with almost no fat. Try it Hawaiian stylee on a bed of steamed white rice and if you don’t care about keeping it low fat, stick a hot dog in there, cheese on top. Nom Nom!
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