This EASY Carroll Shelby Chili recipe is a classic mix of ground beef, tomatoes, and beans that’s perfect for everyday or feeding a crowd. With only 20 minutes of hands-on time you can have a homemade, crowd-pleasing dinner made on the stove, in the slow cooker, or in an electric roasting pan. Plus, it’s a large group favorite on game days or fall get-togethers.
Every year for the past 20+ years, 30 to 50 of our friends and family gather together on the Sunday before Halloween to carve pumpkins in the afternoon. As the evening chill sets in, I serve this easy chili recipe alongside moist cornbread (or cheddar jalapeno cornbread) for dinner. This chili made with Carroll Shelby Chili Mix is the best meal for serving a big group on a cool autumn evening or cold days.
My classic chili menu always stays the same. Yes, because it’s delicious, but more importantly because it’s easy. After chopping the veggies and browning the beef, everything gets dumped into the cooking vessel and simmered for hours. It’s the easiest way for me to look like I slaved away for hours on end. It’s an illusion, I promise. But an illusion I will happily continue to use.
Once it’s ready all you have to do is grab a bowl, ladle in a large scoop of homemade chili, top with sharp cheddar cheese, diced white onion, and (if you are me) sour cream.
Quick trivia: Did you know that there is a Carroll Shelby Museum? I took my kids there on a field trip many years ago at the Las Vegas Motor Speedway. It has nothing to do with chili...it’s all about cars. Before that trip I thought he was only famous for chili!
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Why it's great!
- Only 20 minutes of hands-on time!
- It's an inexpensive meal that's perfect for serving a crowd or freezing ahead for an easy dinner in the future.
- It's the perfect blend of seasonings, meat, and beans with just a handful of ingredients.
Made this for my family last week. It was delicious and super easy.
⭐⭐⭐⭐⭐ - Jasmine
Ingredients for Carroll Shelby chili
- Ground beef: 90/10 lean ground beef is the perfect balance between beefy flavor and fat. If you are using a fattier grind be sure to drain really well.
- Celery & onion: Use large onions and celery ribs for this recipe.
- Kosher salt: For that extra flavor!
- Beans: Four types of canned beans (pinto beans, Northern bean, black beans, and kidney beans) make for a colorful bowl of chili.
- Tomatoes: Canned crushed tomatoes are an easy open-and-dump ingredient. I find them to be better than tomato paste or tomato sauce.
- Chili spice packet: Carroll Shelby’s Chili Mix (affiliate) is the brand I use. Nothing else tastes as good. It comes in a brown box next to the rest of the premade chili spice packets. Just in case you are wondering, I am not getting paid to say this. I have honestly used this exact packet for 20+ years. It has never let me down.
Helpful kitchen tools
How to make Carroll Shelby chili
This really is as easy as:
- Chop
- Brown
- Dump
- Stir
Begin by dicing the celery and the onion. Place the ground beef, vegetables, and salt in a large stock pot and cook beef until no pink remains. My favorite tool for this is this meat chopper (affiliate) - it makes easy work of breaking up the meat. Add in the chili packet and cook in the hot beef to bring out the flavor of the spices. Add in the beans and tomatoes, then stir really well. Allow to cook on low to medium-low for 3-4 hours.
If you are cooking in the slow cooker (affiliate) or electric roaster (affiliate), the ground beef can be browned in a skillet or stock pot. After adding the chili packet to the ground beef and vegetable mixture for 30 seconds over medium heat, dump the remaining ingredients into the chosen cooking vessel and stir really well.
Allow to cook on low heat for 8 hours or high for 4 hours. It is very important to allow the chili to cook long enough. It is during the cooking time that the heat begins to deepen the flavor. If you watch carefully you will see the tomatoes deepen in color.
Serve this big pot of chili to the whole family with diced onion, cheese, and sour cream. If your group is anything like mine, don’t forget the cornbread...and lot’s of it! The next day use leftover chili on hot dogs, or a creative idea is do a chili bar! I just might use that idea for the Super Bowl.
For a crowd recipe
I have used this Carroll Shelby Chili Recipe to serve a crowd repeatedly. When preparing for a large group do as much preparation the day before as possible.
That means to chop the vegetables and brown them with the meat on medium-high heat. Add in the spice packet towards the end of browning the meat and allow to cook for 30 seconds. Allow this mixture to cool and refrigerate for up to 2 days. On the day of serving, place all the ingredients in the desired cooking vessel and cook on low for 8 hours or high for 4 hours, allowing the chili to develop its deep flavor.
If you are serving more than 12 people make sure you use an extra large pot, multiple slow cookers, or an electric roaster. To make sure that the cooking vessel (any of the three) doesn’t water down your chili, leave the lid slightly off center so that some of the steam can escape. Otherwise the condensation will drip down into the chili and cause it to water down.
Chili for 50 or 100
If you are making chili for 50 people it will require 3 to 4 of these recipes. If you are serving several side dishes, then only make three recipes, but if you are mainly serving chili I would make four batches. Multiply those numbers by 2 if serving 100 people.
Chili for 50 will require 6-8 pounds of ground beef and 4 Carroll Shelby Chili spice packets. If possible buy the tomatoes and beans in large cans. Just add up the total number of ounces you will need and buy accordingly. When making chili for 50 or 100 I prefer to use electric roasting pans to heat it through.
FAQs
Chili can easily be frozen. Once it is finished cooking, allow it to cool. Place it in a freezer-safe container. Label and freeze for up to 6 months. I often freeze this in two sizes: individual containers for lunches and in larger containers for a quick dinner. I especially like to use this during the summer when we go camping. The frozen container keeps the ice chest cold and when it’s time to cook dinner it’s as easy as dump and heat.
I find it easiest to prep ahead to the point where the meat is cooked and the spice packet added. I don't add the beans and tomatoes because it is hard to have enough refrigerator space to safely store a crockpot, large stock pot, or electric roasting pan full of chili. However, if you have enough space by all means prepare it fully and refrigerate.
If you are using a slow cooker insert it is best to remove it from the refrigerator 30 minutes before turning on the heat of the slow cooker. Allow it to sit on the counter and warm slightly. That way the slow cooker insert won’t break.
You may use dried beans if they have been cooked ahead of time. 1 pound of beans equals 4 (15 ounce) cans of beans. Because I include the canning liquid in this recipe I advise adding 2-3 cups of beef broth to thin the chili.
Other comfort in a bowl recipes
- This crazy good White Chicken Chili is an easy, flavorful, and healthy dinner that can be made on the stovetop or in the slow cooker. The perfect meal for any chilly night!
- This warm, comforting Chicken Tortilla Soup is everything you want a soup to be. Easy, fast, accidentally healthy, and soul satisfying. A rich broth thickened with tortillas that is layered with deep Mexican flavors, tender bites of chicken, and a hint of spice.
Tips and tricks
- Use this meat masher when cooking the beef. It makes super easy work of breaking up the meat evenly.
- If the ground beef is too liquidy, be sure to drain it before adding the Carroll Shelby spice packet.
- Don't shortcut on the cooking time. It really does develop a deeper flavor the longer it cooks.
- If making in the slow cooker or electric roaster, cook with the lid slightly off center, allowing some steam to escape. This way your chili won't be watered down.
Recipe
EASY Carroll Shelby Chili (w/ options for a crowd)
Ingredients
- 2 lbs ground beef
- 1 tablespoon kosher salt
- 2 stalks celery
- 1 onion
- 2 15 ounce cans pinto beans undrained
- 1 15 ounce can northern beans undrained
- 1 15 ounce can black beans undrained
- 1 15 ounce can kidney beans undrained
- 1 #10 can crushed tomatoes or 4 28 oz cans
- 1 box Carroll Shelby's Chili mix only the spice packet
- toppings: cheese, onion, sour cream optional
Instructions
- Just a heads up: This is a large recipe that makes enough for 14 people. To serve 6-7, make a half batch of the recipe.
- Dice onion and celery. Add ground beef, onions, celery and salt to a large stock pot and cook over medium-high heat until meat is cooked through.2 lbs ground beef, 2 stalks celery, 1 onion, 1 tablespoon kosher salt
- Add the spice packet from the box of chili mix and cook for 30 seconds. Set aside the other ingredients from the box.1 box Carroll Shelby's Chili mix
- Add in the tomatoes and beans. Stir well until everything is combined.2 15 ounce cans pinto beans, 1 15 ounce can northern beans, 1 15 ounce can black beans, 1 #10 can crushed tomatoes, 1 15 ounce can kidney beans
- Cook uncovered on low to medium-low heat for 4-5 hours. Watch carefully so that the bottom doesn't burn.
- Serve with diced white onions, cheese, and sour cream.toppings: cheese, onion, sour cream
Notes
- Use this meat masher when cooking the beef. It makes super easy work of breaking up the meat evenly.
- If the ground beef is too liquidy, be sure to drain it before adding the Carroll Shelby spice packet.
- Don't shortcut on the cooking time. It really does develop a deeper flavor the longer it cooks.
- If making in the slow cooker or electric roaster, cook with the lid slightly off center, allowing some steam to escape. This way your chili won't be watered down.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Mark says
What is the capacity of the stock pot in the photo? Mine is 30 quart and I was wondering if that is too small or big for your recipe.
Danielle says
THe size of stock pot you need will depend on how many recipes you are using. I have a 16 quart that works easily for 1 recipe. I hope that helps! If you have any more questions just let me know.
Bev Thompson says
I'm sorry, folks, but we did not like it at all. I was sure it would be a winner, because I followed the recipe to a "T". The only thing I changed was step 4. I know what would happen if I left it "uncovered on low to medium heat for 4-5 hours"! What a mess I'd have, and the pot would be ruined. Been there, done that, never did it again. Instead, I put the COVERED Dutch oven in the oven on a very low heat (300 degrees) for 3 hours (not 4 or 5). There was no sticking or burning, but it was far too thick. I added another can of tomatoes to try to thin it out a bit, and, because I wasn't crazy about the taste, I added bottled chili sauce. Hubby was very polite and ate his portion; I did not. The garbage disposal got most of it and the recycling bin got the printed recipe.
Laticia Alire says
I have a question, do you also add the cayenne pepper packet and masa packet that comes in the box?
Misty says
Hi Laticia, no you do not add the cayenne or masa packets. Just the spice packet. Enjoy!
Jasmine says
Made this for my family last week. It was delicious and super easy.
Delani Denton says
Oh my gosh this makes me so excited for fall! This brings back so many memories for me carving pumpkins with you all. I can't wait to try it for myself.
Danielle says
Such good memories! Looking forward to the party. Let's hope we can still have it this fall.🤞🏻