Frontier Soups / Michigan Ski Country Chili Mix
FRONTIER SOUPS

Frontier Soups / Michigan Ski Country Chili Mix

Regular price $7.49

Two red Santaka peppers and classic chili seasonings heat up this authentic red bean chili mix.  Add ground beef and pork for a blaze-of-glory family favorite.

 

 

Chili Mix Ingredients:

Dark Red Kidney, Pink, and Cranberry Beans, Mixed Bell Peppers, Onion, Celery, Chile Peppers, Garlic, Cayenne, Paprika and Spices. No added salt, preservatives or MSG.

Allergen Information: Certified Gluten-Free

*Note: Be sure to thoroughly cook the dark red kidney beans after soaking for a minimum of 8 hours. We recommend soaking overnight for best cooking results. Undercooked dark red kidney beans can cause serious digestive problems.

What you need:

  • 1 Tablespoon Oil
  • ½  Pound Thinly Sliced Pork
  • 1 ½  Pounds Ground Chuck
  • 2 Tablespoons Brown Sugar
  • Salt and Pepper to taste
  • 1 14.5-Ounce Can Diced Tomatoes
  • 2 Cups Beef Broth (or 1 14-Ounce Can)
  • 1 Cup Red Wine

Here's what you do:

Preparing the beans:

  1. Rinse, drain and pick over.
  2. Place beans in bowl with 8 cups water and soak for 8 hours at room temperature or overnight. 
  3. Drain beans and place in a 4-quart pot with 8 cups fresh water.
  4. Bring to a boil, reduce heat and simmer covered for 1 hour.

Preparing the soup:

  1. Sauté pork slices in a 4 quart pot.
  2. Crumble beef into pot and continue to brown.
  3. Stir in contents of Michigan Ski Country Chili Mixvegetable packet and brown sugar. For milder chili, remove one or both chili peppers. 
  4. Drain beans and add with tomatoes, broth, wine, and salt and pepper to taste.
  5. Bring to a boil, reduce heat and simmer, covered, for 1 hour.
  6. Remove chili peppers before serving.
  7. Optional toppings: sour cream, grated cheddar cheese or tortilla chips.

New Nutrition Tips:

  • To boost vegetables, add additional can no salt added tomatoes, 1 1/2 cups fresh diced bell peppers, and 1/2 cup chopped carrots with the soup mix.  
  • To give a Mediterranean twist, top each serving with 2 teaspoons unsalted sunflower seeds.
  • To cut saturated fat, prepare with 1lb. extra lean ground chuck and 1/4 pound extra lean pork, or go Vegetarian. At serving time, blend scallions or cilantro with nonfat, plain Greek yogurt and use as topping instead of sour cream, chips or cheese.
  • To cut sodium, prepare with low sodium canned diced tomatoes or diced fresh tomatoes and prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.
  • To cut added sugar, prepare with 1 tablespoon instead of 2 tablespoons brown sugar.

Vegetarian Recipe Variation: 

You will use butternut or acorn squash and vegetable broth to replace the meat in this variation. 

What you need: 

  • 1 Tablespoon Oil
  • 1 Pound Butternut or Acorn Squash, Peeled and Cubed (or 1-2 boxes frozen)
  • 2 Tablespoons Brown Sugar
  • Salt and Pepper to taste
  • 1 14.5-Ounce Can Diced Tomatoes
  • 2 Cups Beef Broth (or 1 14-Ounce Can)
  • 1 Cup Red Wine

Here's what you do:

Preparing the beans:

  1. Rinse, drain and pick over.
  2. Place beans in bowl with 8 cups water and soak for 8 hours at room temperature or overnight. 
  3. Drain beans and place in a 4-quart pot with 8 cups fresh water.
  4. Bring to a boil, reduce heat and simmer covered for 1 hour.

Preparing the soup:

  1. Sauté squash in a 4 quart pot.
  2. Stir in contents of Michigan Ski Country Chili Mix vegetable packet and brown sugar. For milder chili, remove one or both chili peppers. 
  3. Drain beans and add with tomatoes, broth, wine, and salt and pepper to taste.
  4. Bring to a boil, reduce heat and simmer, covered, for 1 hour.
  5. Remove chili peppers before serving.
  6. Optional toppings: sour cream, grated cheddar cheese or tortilla chips.

Pressure Cooker Recipe Directions:

We recommend soaking the beans for this recipe. Soaking speeds the cooking time and ensures that the beans do not burst out of their skins under pressure cooker heat. If you skip the soaking, cook time should increase to 30 minutes, but your beans will burst apart more. Always make sure red kidney beans cook to the nicely softened stage.

  1. Pour all beans into a medium bowl and add water to cover by two inches. Let soak 8 to 24 hours. We soaked beans from 9 am to 5 pm and prepared fantastic chili for supper.
  2. Cut up 3-4 pieces bacon and place in bowl of pressure cooker on Sauté setting. Cook 5 minutes till bacon partially browned.
  3. Add 1-1/2 lb. ground chuck to pot and continue to sauté meats 2-3 minutes, breaking up clumps.
  4. Stir in 1 14-oz. can chili-ready diced tomatoes, 1 14-oz. can beef broth, 1 cup red wine, 2 Tablespoons brown sugar, 2 teaspoons salt and drained beans.
  5. Set pressure cooker for 20 minutes. It will take about that long to reach the proper temperature before it begins the 20 minutes cooking time. Use natural release at end of cooking time, which may take another approximately 20 minutes. This makes a total of about 1 hour.
  6. Serve with a dollop of sour cream on top and shredded cheddar, if desired, and cornbread on the side!

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

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 As packaged. About 1 cup prepared contributes an additional 100 Calories (45 Calories from Fat), 5 g Total Fat (1.5 g Saturated Fat), 25 mg Cholesterol, 790 mg Sodium, 7 g Total Carbohydrate (1 g Dietary Fiber, 2 g Sugars), 7 g Protein.
**Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500

Total Fat Less than 65g 80g
 Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
 Dietary Fiber   25g 30g

Calories per gram: Fat 9 Carbohydrate 4 Protein 4

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