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.

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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.