Ski Country Chile (made with packaged bean Chile Mix)

by Sue
(New York)

Lovely warming chile, tasty and satisfying after a hard day

Lovely warming chile, tasty and satisfying after a hard day

Lovely warming chile, tasty and satisfying after a hard day
This is the packet of health chile mix soup  I used that my friend bought by internet
serve the chile with cornbread - for a really good and satisfying meal

This Recipe was on the Packet of Chile mix so I am not sure of exact amounts, only it was delicious, so i am including it.


Ingredients:

Kidney beans,
Cranberry beans,
Onion,
Chili peppers,
Celery,
Bell 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 beef
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.


Slow Cooker Recipe Directions:

(Recommended slow cooker recipe: 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 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.




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