Chili that is incredibly hearty and has some kick. Its perfect on the trail & what we love for fall and winter or to enjoy on a Sunday afternoon. Seasoned with our chili mix, chunks of tomatoes and pinto beans it's the reward after a long hike. This chili has been slow cooked to perfection to let the flavors and spices meld. The Mexican cheese will melt into the chili and makes it taste even better. Add buttermilk biscuits to this dish as an add on, it goes great with this meal.
To prepare: Remove oxygen absorber. Add 1 cup of hot water to bag, mix well. Reseal bag and let sit for 6 minutes. Mix food, reseal and let sit for 3 minutes while the cheese melts into the chili and enjoy right out of the bag.