This blaze of glory chili supplies winter warmth to skiers or other outdoor enthusiasts!
Serves
6 to 8
CONTENTS
packaged beans
Chili Seasonings Packet
fresh ADDITIONS
1 Tblsp. oil
1/2 lb. thinly sliced pork
1-1/2 lb. ground chuck
2 Tblsp. brown sugar
salt and pepper
1 14.5-oz. can tomato pieces
2 cups beef broth
1 cup red wine
cooking DIRECTIONS
Saute pork slices in a 4-qt. pot. Crumble beef into pot and continue to brown. Stir in contents of vegetable packet (for milder chili, remove one or both chili peppers), brown sugar, and salt and pepper to taste. Add drained, prepared beans, tomatoes, broth and wine. Bring to a boil, reduce heat and simmer covered for 1 hour. Remove chili peppers and bay leaves before serving. Optional toppings: Sour cream, grated cheddar cheese or tortilla chips.
Preparing the beans: 1) Rinse, drain and pick over beans. Place in a bowl with 8 cups water and soak for 4 hours at room temperature, or for a “quick soak“ boil for 10 minutes and let stand for 2 hours. 2) Drain beans, and place in a 4-qt. pot with 8 cups water. Bring to a boil, reduce heat and simmer covered for 1 hour or more.
ALL NATURAL INGREDIENTS: KIDNEY BEANS, CRANBERRY BEANS, CHILI PEPPERS, CELERY, PEPPERS, PAPRIKA, GARLIC, CAYENNE, SPICES AND HERBS.
NO ADDED SALT, NO MSG AND NO PRESERVATIVES
Our soup mixes contain little or no salt. To lower the sodium content of the prepared soup, try using low sodium broths or dilute the broth with water.
