Steak and beef Chili

Chili

Ingredients

• 4 tablespoons chili powder
• 2 1/2 teaspoons ground coriander
• 2 1/2 teaspoons ground cumin
• 1 1/2 teaspoons garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• ADDITIONAL INGREDIENTS:
• 1 pound boneless round steak, cut into 1-inch cubes
• 2 teaspoons vegetable oil
• 1 pound lean ground beef
• 1 medium onion, chopped
• 1 (28 ounce) can diced tomatoes, undrained
• 2 (15 ounce) cans chili beans, divided

Directions

1. Combine the first six ingredients. Store in an airtight container in a cool dry place.

Footnotes

• To prepare chili: Lightly brown steak in oil in a Dutch oven; add 3 teaspoons of the seasoning mix and toss to coat. Add ground beef; cook until meat is no longer pink. Add onion; cook until tender. Add tomatoes and 2 more teaspoons of mix. Stir in one can of chili beans. Place the other can in a blender; cover and process until smooth. Add to chili. Cook on low for 30-40 minutes or until meat is tender. Yield: 10 serving (2-1/2 quarts) per batch

Nordstrom Cafe Tomato Basil soup

4 TBS Olive Oil

3 Lbs Mini Carrots

2 Large Onions, chopped

2 28oz Cans of Whole Peeled Tomatoes

32oz of Chicken Stock

2 TBS dried Basil

1 Cup Heavy Cream or milk

In a large stockpot sautee the olive oil, carrots and onions at medium heat.

Add the basil, salt, pepper and tomatoes and bring to a simmer.

Add the chicken stock, bring to a boil and then simmer for 45 minutes.

Puree in blender while adding the cream.