My husband enjoys this chili because it's quick and easy to make. This recipe is changeable from steak to ground beef, how convenient is that. We have this dish a lot during the winter season with my homemade cornbread.
Blue Ribbon Recipe
Your family will love chili this on a cold night. We used stew meat and liked the different texture that it lent to this chili. It's a cross between a stew and chili. Your kitchen will smell delicious while the meat is browning. The seasoning blend is filled with onion, garlic, salt and pepper and, combined with the chili powder, are perfect for the chili and not overwhelming. This is a hearty dinner recipe.
In a paper or plastic bag add flour and Morton seasoning; shake up well. Set aside. Cut up stew meat in bite-size pieces. Add a hand full of meat at a time to bag and coat with flour mixture.
In a large pan, put enough oil to coat bottom. Place meat into hot pan and brown on all sides. Remove meat and set aside, but keep brown bits in the pan.
Now add onion and pepper. Cook on medium heat for 5-10 minutes.
Return meat to pan with onions and peppers. Now add all the beans, tomatoes, and chili powder. Simmer chili on low for 20 minutes. If you need more liquid, add a little water to chili. Enjoy!
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