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Twelve packets, which is the size that stops being about one dinner and starts being about feeding people. Thirty-six pounds of finished chili if you cook them all — enough for a tailgate, a church supper, a fire station, a deer camp, or a family that goes through a pot a week once it turns cold.
It also makes a reasonable hedge. Cindy's recipe is made in small batches and we have run out before. Twelve packets in the pantry means you are not depending on us being in stock in January.
The same blend that won Terlingua twice and tied Bobby Flay on Food Network's Throwdown. Two pounds of beef, broth, tomato sauce, thirty minutes a pot.
Ingredients: Dehydrated Vegetables (Onion, Garlic, Jalapeno), Chili Pepper, Spices (Cumin, Black Pepper, Oregano), Paprika (Color), Chili Powder (Chili Pepper, Spices, Salt, Garlic, Silicon Dioxide), Seasoning Salt (Salt, Sugar, Dehydrated Garlic, Dehydrated Onion, Spice, Paprika (Color), Extractives of Paprika (Color) and No More Than 2% Tricalcium Phosphate Added To Prevent Caking), Salt, Hydrolyzed Corn Protein (Salt, Safflower Oil), Hydrolyzed Soy Protein (Salt, Safflower Oil), and No More Than 2% Silicon Dioxide Added To Prevent Caking.
Contains: Soy.

