Little Chili in a Bag

$ 5.20

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From Uncle Bunk's of Sistersville, WV

Our Award-Winning Little Chili in a Bag is a quick and easy way to make delicious, hearty chili in 30 minutes.

This bag will make 3 Quarts of Chili using 1lb of ground beef.
It contains everything you need to make chili - all you add is 1lb of ground beef (you can use any kind of meat or meat substitute), tomato sauce and kidney beans.

We add no preservatives and use only the highest quality ingredients.

Ingredients: Dried Onions, Dried Green & Red Bell Peppers, Garlic, Chili Powder, Cilantro, Seasoned Salt, Paprika, Cayenne Pepper, Red Pepper Flakes, and Oregano.

Directions:
Brown 1lb lean ground beef (or any kind of meat/meat substitute)
Add "Little Chili in a Bag" - you need to add the whole bag!!
Add 1 - 15oz can of Kidney Beans (or any type of beans)
Add 1 - 29oz can of Tomato Sauce
Add 1 cup water
Simmer 20 minutes
 
Optional - Add 1 cup of corn.
Serve with tortilla chips, shredded cheese, and sour cream.
 
No preservatives or anti-caking ingredients are added to our chili seasoning.  Some clumping may occur in humid conditions. 

There Really is an Uncle Bunk!
 
Larry grew up in Wetzel County, WV, right outside Wileyville on Postelwhait Ridge.  He is the youngest of five with four older sisters, so he was named after his father Lawrence Richard Young.  Instead of Junior he was somehow christened with the nickname BUNK when he was very young.  No one called him Larry or even Lawrence until he met his wife, Rose Marie.
 
On the farm, Bunk learned to garden and to can everything!  He was taught just as his sisters were to make all of the family favorites.  Gardening and canning became his hobby when he moved to Sistersville where he worked for Union Carbide and along with Rose Marie raised their two daughters, Stacey and Kristina.
 
After he retired his nieces and nephews - especially his niece Connie Wells, encouraged him to sell the products he canned.  Because "Uncle Bunk's canned stuff was just so good!"  she encouraged him to enter the Amateur Scovie Awards held in Albuquerque, New Mexico and sponsored by Fiery Food and Barbecue Magazine.  He entered and won GRAND PRIZE for his Mustard Relish and his Rustic Pepper Sauce placed Third.