Michigan Backroads Country Chili - Standard Recipe

You Will Need

Michigan Backroads Country Chili Mix
1 Tbsp. oil
3 slices bacon, cooked and chopped (1/2 cup) or 1/2 lb. thinly sliced pork
1 1/2 lbs. ground chuck
2 Tbsp. brown sugar
1 can (14.5 oz.) diced tomatoes
2 cups beef broth (16 oz.)
1 cup red wine

Here's What You Do

Preparing the beans:

Pick through the beans. Remove discolored, shriveled beans and any foreign material. Rinse well.
Place the beans in a bowl with 8 cups water and soak for 4+ hours (ideally overnight) at room temperature. For a quicker option, boil for 10 minutes and let stand for 2 hours (no our preferred method).
Drain beans and place in a 4-quart pot with 8 cups fresh water.
Bring to a boil for 10 minutes, reduce heat, and simmer covered for 30 minutes.
Remove from heat, drain, and set aside until ready to use.

Preparing the soup:

In a 4-quart pot, heat oil over medium heat. Cut bacon or pork into smaller pieces and sauté in oil.
Add ground beef into pot and continue to brown.
Stir in contents of chili mix packet and brown sugar. For milder chili, remove one or both chile peppers.
Add drained, cooked beans, tomatoes, broth, and wine to pot.
Bring to a boil, reduce heat, and simmer covered for 1 hour.
Remove chile peppers. Salt and pepper to taste.

Got leftovers? Learn how to cool, store, and reheat soup safely in our guide to soup storage and food safety.

Cooking & Nutrition Tips

Use the tips below to customize nutrition, boost flavor, or stretch the soup to fit your needs.

Reducing Sodium?

All of our mixes contain no added salt, only what occurs naturally in the ingredients. To further reduce sodium, use a low-sodium broth, bone broth, or stock. Organic broths often contain less sodium, and homemade broth/stock gives you the most control.

Use no-salt-added canned or fresh diced tomatoes
Reduce brown sugar to 1 tbsp to cut added sugar

Boosting Protein?

Use lean ground beef, turkey, or chicken, combined with multiple bean types (kidney, black, pinto) and textured vegetable protein for a significant protein increase. Enhance the nutrient profile and protein content further by adding bone broth, shelled edamame, and topping with Greek yogurt and cheese.

Cutting Calories/Fat?

Use extra lean ground chuck and pork
Garnish with yogurt and herbs instead of sour cream or cheese

More Veggies?

To boost vegetables, add additional can of tomatoes, 1 1/2 cups fresh diced bell peppers, and 1/2 cup chopped carrots with the soup mix

Interested in whole grains or extra fiber?

Add a scoop of cooked bulgur or sorghum for added texture
Serve with a corn and whole wheat tortilla

Looking for Mediterranean-Inspired additions?

Finish with a spoonful of Greek yogurt blended with scallions or cilantro
Garnish with unsalted sunflower seeds for crunch

Serving and Garnish Ideas

Top with shredded cheddar, sour cream, green onions, and jalapeños. Serve with corn chips, tortilla chips, or bacon bits, and serve alongside cornbread, over rice, or on baked potatoes.

Cooking Methods

Slow Cooker

Recommended slow cooker size: 4 quart

Here’s What You Do:

Preparing the Beans:

Rinse, drain and pick over beans.
Place in a bowl with water to cover by two inches and soak overnight.
In the morning drain beans and place in 4-quart pot on the stove with fresh water to cover by two inches.
Bring to a boil, cook for 10 minutes and lower heat, simmer covered, 30 minutes.
Turn off heat, and drain when ready to add to slow cooker bowl.

Preparing the Soup:

The night before or in the morning while beans are simmering, use a large skillet and brown the cut up pieces of pork in oil and transfer into the bowl of 4-quart slow cooker.
Brown the ground beef in the same skillet.
Add the contents of the Michigan Backroads Country Chili Mix and stir well for 30 seconds, then transfer to the bowl of slow cooker.
Put cover on the bowl and refrigerate overnight so that step is done, or if preparing in the morning, proceed by adding the canned tomatoes, brown sugar, red wine, beef broth and drained beans.
Stir together, set slow cooker on low and let it cook for 8 hours.
Come home to a full bodied hearty chili supper. Serve with sour cream, guacamole and/or shredded cheddar on top, if desired.

Pressure Cooker

Here’s What You Do:

We recommend soaking the beans for this recipe. Always make sure red kidney beans cook to the nicely softened stage to avoid digestive distress.

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. In a 4-quart pot bring beans to a boil for 30 minutes. Turn off heat, drain and set aside.
Cut up 3-4 pieces bacon and place in bowl of pressure cooker on Sauté setting. Cook 5 minutes till bacon partially browned.
Add 1-1/2 lb. ground chuck to pot and continue to sauté meats 2-3 minutes, breaking up clumps.
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.
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.
Serve with a dollop of sour cream on top and shredded cheddar, if desired, and cornbread on the side!

Dietary Adaptations

Vegan

You Will Also Need:

2 Tbsp. oil
1 lb. plant-based ground beef substitute
2 Tbsp. brown sugar
1 tsp salt, ½ tsp pepper
1 can diced tomatoes (29 oz.)
2 cups vegetable broth (16 oz.)

Here’s What You Do:

Preparing the Beans:

Pick though the beans. Remove discolored, shriveled beans and any foreign material. Rinse well.
Place the beans in a bowl with 8 cups 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-quart pot with 8 cups fresh water.
Bring to a boil, reduce heat, and simmer covered for 45
Remove from heat, drain, and set aside until ready to use.

Preparing the soup:

In a 4-quart pot, heat oil over medium heat. Crumble and sauté the beef substitute.
Stir in contents of chili mix packet and brown sugar. For milder chili, remove one or both chili peppers.
Add drained, cooked beans, tomatoes, and broth.
Bring to a boil, reduce heat, and simmer covered, for 45 minutes.
Remove chili peppers. Salt and pepper to taste.

Additional Vegan Option

Use plant-based ground “meat” instead of beef and omit the bacon. Add extra red onion, red pepper, and chopped carrots for additional flavor and nutrients. Top with jalapeños, chopped red onions, and guacamole before serving.

Vegetarian

Replace meat with 1–2 boxes of frozen or 1 pound fresh cubed butternut or acorn squash

Gluten Free

This soup is naturally gluten free when prepared as directed. No special substitutions are needed.

Dairy Free

This soup is naturally dairy free when prepared as directed. No special substitutions are needed.

Recipe Variations

Looking to switch things up? A few simple tweaks can make this recipe your own.

Garlic, Onion & Red Wine Boost:
Add a heaping teaspoon of minced garlic, a diced onion, and an extra ½ cup of red wine for deeper flavor.

Extra Heat or Texture:
Add a little extra spice or stir in corn for sweetness and texture.

Detroit-Style Coney Dog:
Use the chili as a topping for hot dogs for a classic Detroit-style coney dog.

Apple Juice Instead of Brown Sugar:
Substitute 2 tablespoons of apple juice concentrate for the brown sugar.

Sweet Bell Pepper Addition:
Stir in diced sweet bell pepper for a slightly fruity crunch.

Inspired by our customers. Thanks to Carla C., James M., and Audrey R. for sharing their ideas. Have a favorite twist of your own? Send us an email or leave a review on the product page.