| Michigan SKI COUNTRY CHILI Ingredients: Dark Red Kidney & Cranberry Beans, Vegetable/Seasoning Packet; Gluten-free Additions: 1 T. Oil ˝ lb. Thinly Sliced Pork 1-1/2 lb. Ground Chuck 2 T. Brown Sugar Salt & Pepper 1 14.5 oz. Can Diced Tomatoes 2 C. Beef Broth 1 C. Red Wine Cooking Directions: Preparing the Beans: Rinse, drain and pick over. Place in a bowl with 8 C. water and soak for 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 qt. pot with 8 C. water. Bring to a boil, reduce heat and simmer covered for 1 hour or more. While beans are simmering: Saute pork slices in a 4 qt. 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. Serves: 6-8 Preparation Time: 15 Minutes Cooking Time: 2 hours Gluten Free Item |
