Carroll Shelby was one of the originators of the Texas Terlingua chili competition in the early 1960's...one of my distant in-law relatives, Hattie Stillwell, was a judge in the original cookoff. How many others on here are chili heads like me?
I make chili all winter long, not do much in warmer months. I have been to chili contests that are mostly rigged. If you don't have a lot of friends voting.. you are SOL. Some of the "winners" were between Alpo and Wendy's chili. With the cub scouts, we camped at the Merchant Marine Academy on Long Island. That had a great chili contest and we usually won or cane in 2nd.
Carrol put out a pretty wicked chili mix at one time (still I think). Damn good, and you could light a campfire with it if you choose! Used to come in a little brown paper sack.
Hey fellas, ya gotta have beans in the chili.... I mean, how else are you gonna have a good cleansing????.....
Yep, that's the little bag I remember it coming in! Early 80s, my SB Tiger driving cousin (Ford nut) turned me on to it!
That was the good stuff! It changed maybe 10 years back, definitely not the same and no salt packet. 6 Gun, Shotgun Willie and the new Shelby are all about the same thing.
Check out the International Chili Society...all kinds of Chili cookoff winner recipes. and Yep, Carroll Shelby mix changed years ago.
I remember sitting in the livingroom of my rather straight-lace, religious, soon-to-be In-laws and having to prove to them that you can, in fact, light a fart.
What's funniest...I was in the middle of making a batch of "Frijoles a la Charra" or Cowboy Beans that made me think of posting about chili on here!
Lots of talk on here about Chilli, how about some recipes for us non-American folk that enjoy Chilli? Maybe they are secret family recipes? Cheers
Hey @deadbeat That link I posted about Carroll Shelby if you go to it, it has a section with other recipes in it, so check it out. Thanks from Dennis. https://carrollshelbyschili.com/history
My recipe took about 10 years to perfect and everyone likes it. I'm branching out to white chili in recent years with chicken, shrimp and crab meat in it.
I learned how to make chilli by looking at the ingredients on the Shelby package. Quit buying the package mix after that. About the simplest thing in the world to make. WITH beans (pinto) of course!
I use canned beans. Very little cumin in my spice mix. I never use ready made spice mixes (no msg or fillers) always buy the individual bag spice & fresh herbs & chilies at the local Mexican market.
I've been making chili for several years. Back when I started I also tried the Caroll Shelby mix, 6 Gun Chili Fixin's etc. and I will tell you none of those mixes are close to what you can make yourself. I'm sure Caroll's chili that he personally made had to be better than that mass marketed stuff in a pouch. Chili ain't rocket science and I'm no chef. I originally started with a few recipes I liberated from the internet and gradually added/subtracted ingredients and different types of peppers from there. It is the best I've ever had but it is made to satisfy my tastes, and there ain't no beans in it. Give it a go and you will be surprised what you can come up with. Just buy fresh ingredients from your local farm market and quality chop meat. I get mine from the local Amish market and there is a BIG difference. Try out your own blend, you won't be sorry.
I use Goya canned beans in mine, 3 types usually. I made a batch over the weekend with red, pink and black beans. I throw in a can of corn too. For meat this time I added 1.5 lbs of ground sausage and some small Italian meatballs cut in half. I have a ton of frozen vacuum packed hot peppers from last years garden. Scotch Bonnets this time, around 2 by estimate. Some of my dried cayenne. It was not overly hot, next batch will have ghost peppers in it.
The Jalopy Journal
