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Willie Gebhardt, originally of New Braunfels, Texas, and later of San Antonio, produced the first canned chili in 1908. Rancher Lyman Davis near Corsicana, Texas, developed Wolf Brand Chili in 1885. He owned a meat market and was a particular fan of Texas-style chili. In the 1880s, in partnership with an experienced range cook, he began producing heavily spiced chili based on chunks of lean beef and rendered beef suet, which he sold by the pot to local cafés. In 1921, Davis began canning his product, naming it for his pet wolf "Kaiser Bill." Wolf Brand canned chili was a favorite of Will Rogers, who always took along a case when traveling and performing in other regions of the world. Ernest Tubb, the country singer, was such a fan that one Texas hotel maintained a supply of Wolf Brand for his visits. Both the Gebhardt and Wolf brands are now owned by ConAgra Foods, Inc. In the UK, the most popular brand of canned chili is sold by Stagg, a division of Hormel foods.
Another method of marketing commercial chili in the days before widespread home refrigerators was "brick chili." It was produced by pressing out nearly all of the moisture, leaving a solid substance roughly the size and shape of a half-brick. Wolf Brand was originally sold in this form. Commonly available in small towns and rural areas of the American Southwest in the first three-quarters of the 20th century, brick chili has mostly outlived its usefulness and is now difficult to find. In southern California, the Dolores Canning Co. still makes a traditional brick chili called the "Dolores Chili Brick."
Home cooks may also purchase seasoning kits for chili, including packets of dry ingredients such as chili powder, masa flour, salt, and cayenne pepper, to flavor meat and other ingredients.