I made a pot of Carroll Shelby's last night; it was pretty tame, even with all the red pepper used. Also, I think there is way too much masa flour in this package, would have made it way too thick (I used only half).
Also made a pot of chili with my own mix of seasonings and TexJoy chili powder, mentioned in this thread, too. It was much better. I'll be making that again.
And, picked up a new mix (at least to me): Shotgun Willie's. It's based on a 1985 Championship chili. I haven't made it, yet. They'll e-mail you the recipe from their site, but someone has posted it on another site:
Buying chili mixes by mail is outrageously expensive! Wick Fowler is regularly $1.89 at HEB (on special this week for $.99 but $3.00 at Central Market, HEB's market catering to people who like to spend more for gourmet food
), $1.91 for Shelby's and $2.11 for Shotgun Willie's (at Kroger).
Bushie, if you're reading this - where'd you find Pecos Red
. I found them on-line but I ain't paying that price for it, especially when the purveyor is here in Houston
. I've checked at several markets and haven't found it on the shelves anywhere (and I seldom get out to Veterans Memorial Dr, either).