Complete Chili Soup Mix (12oz)


954 in stock

SKU: 01843 Categories: ,


You know fall is here when chili moves into the dinner spotlight! Follow our basic recipe, or add red onion, garlic and unsweetened cocoa and serve over spaghetti for an unforgettable Cincinnati-style chili. *No MSG Added, except what naturally occurs in meat, cheese, milk, fruit, vegetables and grains.

Ingredients: Red Beans (cooked and dehydrated), Bulgur Wheat, Tomato Powder, Maltodextrin, Raw Cane Sugar, Dried Onion, Whole Wheat Flour, Chili Powder (chili peppers and other spices, salt, garlic powder, and silicon dioxide added to prevent caking), Non-GMO Expeller Pressed Canola Oil, Dried Green Bell Peppers, Sea Salt, Beef Stock (with flavor, salt), Dehydrated Tomato, Garlic Salt (salt, granulated garlic, silicon dioxide), Paprika, Cumin, Non-GMO Molasses Powder (molasses, maltodextrin), Black Pepper. Contains Wheat. Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.

Original Recipe: 5 cups water 2 cups Natural Complete Chili Soup Starter Mix Optional cooked meat additions: ½ lb. ground sausage, beef or turkey In a large saucepan, bring water to a boil. Add Chili Soup Starter mix and cook for 15 minutes, stirring occasionally. Remove from heat and cover for 5 min. Serve. (Cooked meat may be added with the soup starter mix, or during the cooking process). Alternate Recipe: Cincinnati Style Chili 1/2 lb ground beef 1 Tbsp minced garlic 1/ cup red onion, chopped 6 cups water 1 1/2 Tbsp dark unsweetened cocoa powder 2 cups Natural Complete Chili Soup Starter mix 1 box spaghetti noodles, cooked, drained and buttered 1 cup grated cheddar cheese In a frying pan, brown meat, garlic and onion. Drain and transfer meat to saucepan. Add water and bring to a boil. Add cocoa and Chili Soup Starter mix. Stirring occasionally, cook for 15-20 minutes. Cover and remove from heat. Let stand for 5 minutes. Serve over hot, buttered spaghetti noodles and top with grated cheddar cheese


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