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Chili Soup Mix
Michigan Ski Country Chili

Michigan Ski Country Chili

Price: $7.00
Quantity:

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

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 a minimum of 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 beans in a cooking pot, bring to a boil for 10 minutes, covered.
  • Turn off heat and allow beans to soak a minimum of 2 hours (or longer) at room temperature.
  • Proceed with the recipe or refrigerate overnight in the loaking liquid until ready to use.

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.