I went into Walmart after work today, to pick up one or two things – and you know how that usually works out.
I was at the meat case and became unreasonably happy to see this:
Chili grind meat! Which I normally can’t find at all in Shelbyville, and not only did Walmart have it but it was on sale! I snatched it up. I could have made chili from scratch, but I wimped out and bought a Carroll Shelby’s kit, a can of tomato sauce, two cans of Ro-Tel and a little tub of sour cream for garnish. The chili is simmering even as we speak.
What you see in the photo above is two pounds of meat. As you can see, it’s ground much more coarsely – it doesn’t look like yarn but like rope. It’s intended for use in long-simmering chili recipes. It can survive long cooking and still give you nice-sized little chunks of meat in the finished product.
I first learned to make slow-simmered Texas-style chili, without beans, many years ago by using the Wick Fowler’s 2-Alarm Chili Kit and the Carroll Shelby’s Chili Kit. At the time, they were competitors – the Wick Fowler product came on a cellophane-wrapped cardboard tray, while the Carroll Shelby product came in a little brown paper bag. Now, they are both made by the same company and they come in identical cardboard boxes. They’re both good. The main difference between them is that the Wick Fowler product comes with the various ingredients broken down into separate little packets, so that you can monkey around with them if you like – a little less of this, a little more of that. The Carroll Shelby kit has all of the seasonings except salt and cayenne in one bag.
Since both kits have the cayenne in a separate packet, you can adjust the heat level to your family’s liking – add it all, or some of it, or leave it out.
Both kits come with a separate little packet of masa flour, to be added near the end of cooking as a thickener and for its wonderful corn flavor. I belive the Carroll Shelby kit has a little more masa than the Wick Fowler kit.
When I first started using the Wick Fowler and Carroll Shelby kits, the main package directions called for either coarse ground beef (like what you see above) or, lacking that, beef cut into little chunks. They also had, as an afterthought, separate directions for a quick chili recipe using regular ground beef. But those directions were in smaller type and were not as prominent.
Now, the quick ground beef directions are the only directions appearing anywhere on either product. The original, long-cooking directions are nowhere to be found. Even so, they’re still good products, and you can still use them slowly with coarsely ground beef or little chunks. Since I can never find chili-grind beef in Shelbyville, I usually buy stew meat and then cut each big chunk into several smaller ones, using a pair of scissors. So I was delighted to see the genuine article in Walmart today, and hope they’ll keep carrying it, even if it’s not always on sale.
Most big supermarkets now carry both the Wick Fowler and Carroll Shelby products, side-by-side in their boxes, but Walmart, at least today, only had the Carroll Shelby product.
It feels like a wonderful night for a bowl of chili. I’m glad I happened to wander over to the meat case.