EASY Carroll Shelby Chili (w/ options for a crowd)

Ingredients

• 907 g (2 lb)minced beef
• 1 tbsp (15 ml)kosher salt
• 2 stalkscelery
• 1onion
• 2 cans, 425 g each (15 oz each), undrainedpinto beans
• 1 can, 425 g (15 oz), undrainednorthern beans
• 1 can, 425 g (15 oz), undrainedblack beans
• 1 can, 425 g (15 oz), undrainedkidney beans
• 1 No. 10 can (or 4 cans, 794 g/28 oz each)crushed tomatoes
• 1 box; use only the spice packetCarroll Shelby’s chilli mix
• To tastecheese, diced onion and sour cream, optional toppings

Instructions

1. 1

   Plan the batch

   This recipe makes enough for 14 people. For 6–7 servings, make half the recipe.

2. 2

   Brown the beef

   Dice the onion and celery. Put the beef, onion, celery and salt in a large stockpot and cook over medium-high heat until the beef is cooked through.

3. 3

   Add the seasoning

   Stir in the spice packet from the chilli mix and cook for 30 seconds. Set aside any other ingredients included in the box.

4. 4

   Mix in beans

   Add the crushed tomatoes and all the beans, then stir until evenly combined.

5. 5

   Simmer the chilli

   Cook uncovered over low to medium-low heat for 4–5 hours, watching carefully to prevent the bottom from burning.

6. 6

   Add the toppings

   Serve with diced white onion, cheese and sour cream.

What is Carroll Shelby chilli?

Chilli con carne is an American dish of meat cooked with chilli-seasoned ingredients; its history is associated with the cuisine of Texas and the wider American Southwest. This version is a generous, bean-filled take built for serving a group.

The recipe keeps the seasoning simple by using the spice packet from Carroll Shelby’s chilli mix. Several varieties of canned beans and crushed tomatoes make up the rest of the pot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 169 calories, 11g protein, 1g carbs, 13g fat.

The beef provides much of the protein and fat, while the beans and tomatoes contribute carbohydrates; cheese and sour cream add more fat if used. Serve a bowl with a green salad or another vegetable side to round out the meal.

Build the base

Beef and aromatics: cook the minced beef with diced onion, celery and salt until the meat is cooked through before adding the rest.

Spice packet: add it to the hot beef mixture for 30 seconds, as directed. Keep any other contents of the box out of the pot.

Why the beans go in undrained

Canned beans: the recipe calls for adding them with their liquid, so tip each can straight into the pot rather than draining it.

Crushed tomatoes: they provide the main tomato base and combine with the bean liquid as the chilli simmers. Stir thoroughly so the ingredients are distributed through the large batch.

Keep the simmer gentle

Low heat: the long, uncovered cook is 4–5 hours at low to medium-low heat. Keep an eye on the bottom of the pot, as the method warns that it can burn.

Doneness: the recipe gives a cooking time rather than a visual test. Check that the chilli is hot throughout before serving.

Scale and serve

Crowd-sized pot: the full recipe serves 14, so use a large stockpot with room to stir. For 6–7 people, halve the ingredients.

Toppings: offer diced white onion, cheese and sour cream at the table so everyone can finish their bowl as they like. Bread or a simple green salad makes a useful accompaniment.

Recipe notes & tips

• Dice the onion and celery before heating the pot so they are ready to add with the beef.
• Use a stockpot large enough to stir the full batch without spilling.
• Cook the spice packet with the beef mixture for the specified 30 seconds.
• Stir the chilli well after adding the beans and tomatoes.
• Check the bottom of the pot regularly during the long simmer to prevent scorching.
• Set out the optional toppings separately for serving.

Variations

• More heat: add a hot sauce at the table to let each person adjust their bowl.
• Extra vegetables: serve with a vegetable side such as a green salad.
• Cheese topping: offer grated cheese alongside the diced onion and sour cream.
• Smaller batch: halve the ingredients to make 6–7 servings.
• Milder serving: leave the optional toppings on the side so diners can choose how to finish their portions.

Common mistakes to avoid

• Draining the beans: the recipe specifies undrained beans, so add their liquid too.
• Using the whole mix box: only the spice packet goes into the pot; set aside the other contents.
• Skipping the brief spice cook: give the packet 30 seconds in the beef mixture as directed.
• Turning up the heat: keep the chilli at low to medium-low during its long simmer.
• Leaving the pot unattended: check and stir as needed so the bottom does not burn.
• Crowding a small pot: use a large stockpot so the full batch can be stirred comfortably.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat on the hob over a moderate heat, stirring until hot throughout; add a splash of water if it has thickened.

Frequently asked questions