Okay guys, so I finally got my hands on Carroll Shelby’s official chili kit after hunting for it forever. Figured I’d share exactly how it went down in my kitchen today.
Digging In
Ripped open that brown paper seasoning pouch first. Smelled legit – like cumin and chili powder punched you in the face. Mixed the whole thing in a bowl with the masa flour packet. Looked kinda sketchy but whatever.
Meat Mission
Dumped two pounds of cheap ground beef into my crusty Dutch oven. Fried that sucker until it looked like gray gravel. Didn’t drain the grease though – Shelby’s instructions specifically said leave it. Weird flex but okay.
Chopped a whole yellow onion while crying like I just watched Titanic. Threw it in with the beef sludge along with four minced garlic cloves. Smelled like heaven and hell fighting in my pot.
Waterworks
Poured in eight ounces of tomato sauce straight from the can. Looked too thick so I eyeballed two cups of water. Sprinkled in my mystery spice mix from earlier while stirring like a maniac. Almost inhaled a chili cloud – bad idea.
Patience Torture
Let that red lava simmer uncovered for thirty minutes. Stirred every five minutes like clockwork while watching grease bubbles pop. Kitchen smelled like a Texas cookoff. Added another cup of water halfway cause it looked thicker than my gym buddy’s protein shake.
Final Countdown
Tossed in the little envelope of cayenne pepper last. Mixed it real good and killed the heat. Let it sit for ten minutes just like the bag said. Couldn’t wait so I burned my tongue on the first spoonful. Worth it.
Honest Thoughts
Flavor bomb no joke. Warmth builds slow then kicks you in the throat. Good heat but not stupid hot – my grandma could handle it. Texture’s perfect cause the masa flour thickens it just right. Way better than my old chili recipe with those sad little seasoning packets. Shelby knew his stuff.
Made a giant mess but cleaned up while eating straight from the pot. Ate three bowls. Might regret this later.
