Ingredients
4 tablespoons chili powder2-1/2 teaspoons ground coriander2-1/2 teaspoons ground cumin1-1/2 teaspoons garlic powder1 teaspoon dried oregano1/2 teaspoon cayenne pepperADDITIONAL INGREDIENTS:1 pound boneless beef top round steak, cut into 1-inch pieces2 teaspoons canola oil1 pound lean ground beef (90% lean)1 medium onion, chopped1 can (28 ounces) diced tomatoes, undrained2 cans (16 ounces each) chili beans, undrained, divided
Preparation
In a large bowl, combine the first six ingredients. Store in an airtight container in a cool, dry place.Yield: 4 batches (20 teaspoons total).
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.
