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

*Note: Be sure to thoroughly cook the dark red kidney beans after soaking for several hours. We recommend soaking overnight for best cooking results. Undercooked dark red kidney beans can cause serious digestive problems.

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 beans in bowl with 8 cups water. Soak at room temperature overnight or longer for best cooking results. The slow rehydration of the red kidney beans allows the benas to soften in cooking much more evenly and quickly.
• 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.

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Slow Cooker Recipe Under Revision