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

White Bean Chicken Chili

White Bean Chicken Chili

2 cans corn 14oz
4 chicken breasts
1 med onion
1 -1/2 tsp garlic powder
1 can chicken broth
1 Tb butter
4 cans northern white beans 14oz
2 cans green chilies
1 tsp salt
1 tsp oregano
1 tsp cumin
1/2 tsp pepper
1 cup sour cream (not included)
1/2 cup half and half (not included)

Put onions, butter and garlic powder in a separate bag.
To serve: Thaw soup ingredients. Saute butter, onions, and garlic powder. Combine all ingredients in a large stock pot and simmer for 40-45 min. Remove from heat add sour cream and half and half.

I believe this is the same recipe Jennie did a while back. I really liked it, plus it is easy to throw together!

Chili

2 Tablespoons extra virgin olive oil
1 large white onion, finely diced
1 lb ground ground beef
1/2 teaspoon kosher salt
1/4 fresh ground black pepper
1/4 teaspoon Lawry’s Garlic Salt with Parsley
4 cloves fresh garlic, minced
1 14 oz can chicken broth
2 cans diced tomatoes
1 small can tomato paste
3/4 Cup tomato sauce
3 cans of beans of choice, drained (I used black beans, chili beans and red kidney beans)
1 teaspoon Tabasco hot sauce
3 Tablespoons chili powder
2 Tablespoons ground cumin

1. Heat oil into a large skillet or dutch oven over medium heat. Saute onion until softened, about 5 minutes. Stir in turkey, salt, pepper and garlic salt; cook until browned and no longer pink. Add chicken broth, tomatoes, tomato paste, beans, hot sauce, chili powder and cumin. Reduce heat to low and simmer until ready to serve. Serve with cornbread muffins.

White Bean Chicken Chili

WHITE BEAN CHICKEN CHILI

2 cans corn 14oz (drained)
4 chicken breasts
1 med onion
1 -1/2 tsp garlic powder
1 can chicken broth
1 Tblsp butter
4 cans northern white beans 14oz
2 cans green chilies
1 tsp salt
1 tsp oregano
1 tsp cumin
1/2 tsp pepper
1 cup sour cream
1/2 cup half and half

Put onions, butter and garlic powder in a separate bag. Combine all ingredients in gallon bag.
Serve: thaw soup ingredients. Saute butter, onions, and garlic powder. Combine all ingredients in a large stock pot simmer for 40-45 min. Remove from heat add sour cream and half and half.
Prep: cook and cube chicken.