Twinwillow I'm not sure if you can get it in New Jersey but, look for "Wick Fowler's 2 alarm" brand of chili fixuns.
If you can't get it, google their website and order some to make chili with. You'll thank me.
Wick Fowler and Frank X. Tolbert were the guy's that started the Teriligua Texas Chili-Cookoff. The Wick Fowler chili package has all the packets you'll need to make real Texas award winning chili. I think all you add is tomato sauce, water and of course, yer chili meat. I usually add some fresh pressed garlic, too.
Trust me on this one.
I know the Wick Fowler brand, and it is available in New Jersey (as are several other "top shelf" brands, like Shotgun Willy's and Carol Shelby's), and it IS good. It is due to the Wick Fowler brand that I found out about using masa harina in the chili (Alton Brown suggests crushed tortilla chips, but I'm careful with salt). I was talking about an alternative to CANNED chili, however, meaning something that you can put together really fast. From the time I go into the kitchen to the time it is ready to serve is about 1/2 hour, and that INCLUDES defrosting the beef in the microwave (i keep ground beef frozen in half pound patties). The top shelf chili mixes require more than 2 hours from start to finish. If I'm going to spend that much time, I'm going to make chili from scratch (I keep dried ancho and pequin peppers; sometimes I break the "rules" and use dried chipotles). Also, in terms of cost, I get the McCormick's Tex Mex at about 80 cents a package (I wait for sales, then buy several), while Wick Fowler is typically $2.50 at best.
Once again, if we are talking about making the best chili, and you can't get mexican oregano (which is really a variety of thyme) , masa harina and/or good dried peppers, then I would definitely recommend Wick Fowler's. But as a quick, reasonably priced alternative to canned chili, I'm sticking with McCormick Tex-Mex.