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Carroll Shelby's Original Texas Chili Kit, 4-Ounce Boxes (Pack of 12)

4.8 out of 5 stars 120 customer reviews
About the Product
  • Pack of 12, 4-ounce box (total of 48 ounces)
  • original Texas brand
  • Fix it mild, fix it hot
This item's packaging will indicate what is inside. To cover it, select Ship in Amazon box on the checkout page.

Frequently Bought Together

  • Carroll Shelby's Original Texas Chili Kit, 4-Ounce Boxes (Pack of 12)
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  • Wick Fowler's Products 2-Alarm Chili Kit, 3.625-Ounce Boxes (Pack of 12)
Total price: $53.47
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Product Description

Carroll Shelby's world-famous chili kit is a favorite of chili connoisseurs everywhere; with four individual spice packets that let you season to taste two pounds of ground beef or poultry.

Product Details

  • Item Weight: 4.2 pounds
  • Shipping Weight: 4.3 pounds (View shipping rates and policies)
  • Domestic Shipping: Currently, item can be shipped only within the U.S. and to APO/FPO addresses. For APO/FPO shipments, please check with the manufacturer regarding warranty and support issues.
  • International Shipping: This item is not eligible for international shipping. Learn More
  • ASIN: B000H23Z1C
  • UPC: 030684900921 072396100008
  • Item model number: 0007239610011
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (120 customer reviews)
  • Amazon Best Sellers Rank: #21,663 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)

Important Information

Ingredients

Corn Masa Flour, Ground Chili Peppers, Salt, Garlic, Cumin, Oregano, Onion, Paprika, Cayenne Pepper.

Directions

Quick Chili: Brown 2 lbs ground beef in a large skillet or saucepan. Drain Fat. Dump in one 8 oz can tomato sauce and 2 8 oz cans of water. Add the large spice packet and salt to your liking. If you want it hot, dump in some cayenne pepper (small red packet), but go easy unless your real brave. Cover and simmer for 15 minutes, stirring occasionally. For thicker chili, mix Masa flour (white packet) with 1/3 cup water, stir in and let simmer for 5 more minutes. Makes six 1-cup servings. Quicker Chili: If you're in a real hurry....and you've got a microwave. Microwave 2 lbs ground beef on high in 2 qt bowl 6-8 minutes or until meat loses pink color when stirred. Drain fat. Stir in one 8 oz can tomato sauce, 2 8 oz cans of water, large spice packet and salt to taste. If you want it hot, add some cayenne pepper (small red packet). cover with lid or plastic wrap opened at one side. Microwave on high 8 minutes or until thoroughly heated, stirring every 4 minutes. For thicker chili, mix Masa flour (white packet) with 1/4 cup water, stir in and microwave on high 1 minute. Your own Chili: Your choice on any or all of the following variations, pardner: Add chopped onions or green peppers when browning beef. Like tomatoey chili? Add 14 oz can of tomatoes, chopped, and only one 18 oz can of water with the 8 oz can tomato sauce. Throw in a 16 oz can of kidney or pinto beans during the last 5 minutes of cooking. Top off your creation and cool down the fire in your mouth. with shredded cheese, sour cream or chopped tomatoes. Also great over taco salads, hot dogs, spaghetti and hamburgers!

Legal Disclaimer

Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.


Customer Questions & Answers

Customer Reviews

Top Customer Reviews

By Duane Bryant on December 16, 2010
Friends, I love good food. This Chili Kit by Carroll Shelby is excellent. It creates an extremely savory basic chili that is easy to adjust to your particular taste in the areas of: spicy/hot, salt, or thickness.

The flavor created by the spices in the main packet is the best attribute. Lots of deep, low, earthy tones that have excellent complexity and subtlety.

Another great feature is the brilliant strategy of putting the cayenne pepper in a separate pouch. I only put in a little. My wife likes her chili slightly warm: warm enough to be interesting. So, I put about 1/8th of the cayenne pouch when I cook the chili, then I sprinkle extra on only my serving when I eat my bowl-full. I like a little more warmth to add to the complex flavors without so much heat that I begin to loose the ability to taste all those wonderful layers of tastes.

It is another exceptionally brilliant idea to put the salt in yet another separate pouch. Again, my wife does not like very much salt at all, so I don't put any in while cooking. I salt my bowl-full with some sea-salt, and in my opinion a little sea-salt REALLY brings out the complex flavors in this chili mix. I hope more products begin to put the salt in a separate packet. I think most folks would be appalled to see exactly how much salt is in the average meal-mix they buy: like Hamburger Helper for example. Plus for some reason good sea salt just tastes better than the cheap salt.

Lastly, Mr. Shelby puts a packet of thickening powder in his kit - in addition to the main chili pack, the cayenne packet, and the salt packet. The thickening agent is simply finely ground corn meal and it does a nice job of thickening the chili if that is what you like and prefer.
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This dandy chili mix makes great chili. It is one of the best things I have tasted in a long time. It has a clever concept, which explains why it is a `kit'. The bag has 4 separate packets: a main chile packet (the chili powder has almost no heat, but lots of flavor), a small packet of cayenne, a small packet of salt, and a larger one with masa harina. This way, you adjust the heat, salt, and thickness to your liking; some chile mixes has everything combined, and you cannot change it. One kit is enough for 2 pounds of meat, so larger batches will require more kits.

Course, I did not follow the included recipe. I tossed the salt (I used sea salt instead) and masa flour (it was plenty thick without it) packets, used beef chuck cut into 1 ½ inch cubes instead of ground beef (course, it took that much longer to cook, but so what?), and all of the cayenne packet. Boy was it good.
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I've been using this Carroll Shelby chili mix for years, but finding it in local stores has been hit or miss. It had gotten to where I was buying several packages at a time whenever I could find it anywhere.

I was amazed to find it here on Amazon, and for considerably less than I've paid in stores in the past. I love chili, and usually make 1-2 batches per month during the winter, and at least a batch every couple of months during the summer.

There's a recipe on the package, but I don't know anyone who actually follows it to the letter. I suppose if you've never made chili before, it's a good starting place. You can then decide how you might want to modify it.

I usually use half ground beef and half ground turkey (approx. a pound of each), a chopped onion, a 28-oz can of "redi-cut" tomatoes, a small can of tomato paste, a small can of black beans, a small can of pinto beans; then, from the chili kit, I add the spice packet and the entire cayenne pepper packet. They used to include a tiny bottle of tabasco sauce; they discontinued that in favor of the cayenne. I like things a little spicy, and the amount of cayenne here makes for a low-medium "burn" level.

Only occasionally do I find I need to use the masa flour. Usually, my chili is thick enough without it.

Finally, I top it with shredded colby-jack cheese, and serve it with cornbred muffins. We're talking serious yum here.

It makes amazing chili dogs, too. And chili mac. And chili cornbread casserole (thicken the chili a little, put it in a square baking dish, top with dollops of cornbread batter, bake at 350 until cornbread is puffed and starting to brown).

Carroll Shelby's mix has just the right combination of spices to make the best tasting chili I've ever had. I'll so glad that it's available right here on Amazon.
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After living in East Texas for a number of years it became second nature to make chili using the venison provided by a generous neighbor..... ( then it was FREE..... now we pay for it, but it's "green" sustainable and healthy and delicious).
This makes really wonderful, authentic chili..... as long as you don't add beans to it! Two kits and four pounds of venison is just the right amount for us. We use : one beer in place of the water, the tomato sauce as called for,the masa mixed in water to a slurry ( for the mineral taste in the masa) and 2/3 of one pack of the cayenne..... perfect .
But DON'T brown the meat! Just let it simmer in the spices until it's tender and juicy, then add the cayenne, masa slurry and some of the salt..... give it 20 minutes to thicken up (add a bit more beer if it's too thick for your taste.
Top with raw minced onion and cotijo cheese, crumbled fine, a couple of thin slices of raw jalapeno for crunch and a hunk of hot water corn bread
on the side bread.....Divine!
That's the best part about having the components all seperate.. YOU decide how hot, thick, or salty you prefer...but his spices are spot on. We never add a thing.
If it plays in Terlingua, it plays for us.
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