During 2001 we had the responsibility to supply nutritious and tasty meals for some people with diets that were salt restricted. At first we shopped for ready-made dinners and found there was almost nothing available that didn’t contain salt. Even the products listed as “Low Salt” usually contained more than a two day maximum allowable amount for just one small meal.

This was a serious mission and a problem to solve. We got together with our executive chef, Marnie, and we started blending combinations of herbs and spices that would give a full and rich taste experience without the use of salt or MSG. We knew that MSG causes adverse reactions in many who try it. We replaced all chemicals with natural preservatives and antioxidants.

When we developed our powder chili mix we found that using roasted New Mexico chiles gave us a wonderful full-bodied flavor without causing anyone’s ears to smoke or eyes to tear. We also eliminated all the filler items like cornmeal and wheat flour. This gives you a much more concentrated taste.

In 2003 we entered our chili recipe, made with Chili Stuff Chili Mix, in the Kickinghorse Chili Challenge in Venice, California. It was a hit with everyone and we won the Grand Prize.