Frontier Soups Healthy and Delicious Dry Soup Mixes
20 Years
Product Lines
Hearty Meal Soups
Homemade in Minutes Soups
International Soup Collection
Whole Grain Soups and Oatmeal
Pasta Salads
Cornbread Mixes
Gourmet Dip Mixes

Email Newsletter

Free Crock Pot Soup Recipes Booklet

We Accept VISA, Mastercard and American Express

Michigan Ski Country Chili
Michigan Ski Country Chili

Michigan Ski Country Chili


Price: $7.00

Quantity Discount: Buy any 3 Hearty Meal Soups for $20 and Save $1!

This chili mix supplies winter warmth to skiers and other outdoor enthusiasts! Add ground chuck and sliced pork for this blaze-of-glory Midwestern chili soup. We recommend serving our Appalachian Trail Cornbread as a perfect complement to this chili.

Serves: 6-8
Preparation Time: 15 Minutes
Cooking Time: 2 hours


Other Recommended Products

Appalachian Trail Cornbread Mix
Appalachian Trail Cornbread Mix
California Gold Rush White Bean Chili
California Gold Rush White Bean Chili
Chili 3 Pack - Save $3.00!
Chili 3 Pack - Save $3.00!

This chili mix makes a delicious blaze-of-glory chili that is sure to satisfy!

Chili Mix Ingredients:

Kidney beans, cranberry beans, onion, chili peppers, celery, peppers, paprika, garlic, cayenne, spices and herbs. No added salt, preservatives or MSG.

Allergen Information: Gluten-Free

Recipe Additions:

1 tablespoon oil
1/2 pound thinly sliced pork
1 1/2 pounds ground chuck
2 tablespoons brown sugar
salt and pepper
1 14.5-ounce can diced tomatoes
2 cups beef broth
1 cup red wine

Chili Recipe Directions:

Preparing the beans:

  • Rinse, drain and pick over.
  • 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.
  • Drain beans and place in a 4 quart pot with 8 cups water.
  • Bring to a boil, reduce heat and simmer, covered, for 1 hour or more.

While beans are simmering:

  • Sauté pork slices in a 4 quart pot.
  • Crumble beef into pot and continue to brown.
  • Stir in vegetable packet (for milder chili, remove one or both chili peppers) and brown sugar.
  • Add drained beans, tomatoes, broth, wine, and salt and pepper to taste.
  • 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.

Crock Pot/Slow Cooker Recipe Directions:

Recommended slow cooker: 4 quart

Preparing the beans the night before:

  • Rinse, drain and pick over the beans.
  • Place in a bowl with 2 quarts water and soak for 2 hours at room temperature. Drain and rinse beans, cover with plenty of fresh water and refrigerate overnight.

Assembling the soup in the morning (or the night before):

  • In large skillet saute pork slices in oil.
  • Crumble beef and add to skillet, continue to brown.
  • Stir in contents of vegetable packet and brown sugar. (For milder chili, remove one chili pepper.)
  • Transfer all ingredients to bowl of slow cooker. (May cover and refrigerate overnight.)

Cooking the chili:

  • Drain beans and add to crock pot with broth. Cover and cook on LOW 7-8 hours.
  • Add tomatoes, wine, and cover and cook 1 hour longer.
  • Add salt and pepper to taste, remove chili peppers and bay leaves before serving.
  • Optional toppings: sour cream, grated cheddar cheese or tortilla chips.

Nutrition Facts

Serving Size: About 1/4 Cup (42g) Dry Mix
Prepared Serving Size: About 1 Cup
Serving Per Container: About 11
Amount per Serving Mix Prepared
Calories 140 340
   Calories from Fat 10 110
% Daily Value**
Total Fat 1g* 2% 20%
   Saturated Fat 0g 0% 20%
   Trans Fat 0g
Cholesterol 0mg 0% 17%
Sodium 15mg 1% 10%
Total Carbohydrate 25g 8% 10%
   Dietary Fiber 8g 32% 36%
   Sugars 0g
Protein 9g
Vitamin A 20% 25%
Vitamin C 35% 40%
Calcium 8% 10%
Iron 20% 30%
* Amount in Mix
** Percent Daily Values are based on a 2,000 calorie diet.