2 cloves garlic, coarsely chopped
2 lb boneless chuck roast
2 tablespoons canola oil
1 (3.65-oz) chili starter kit (with masa flour)
1 cup trinity mix (fresh diced onions, bell peppers, celery)
2 cups unsalted beef stock
1 (14.5-oz) can diced tomatoes, undrained
2 cups tomato-vegetable juice (spicy or regular)
1/2 cup water
1/2 cup presliced green onions
- Chop garlic.
- Cut beef into bite-size pieces (wash hands).
- Preheat large stock pot on medium-high 2–3 minutes. Place oil in pan; coat beef with 2 tablespoons chili spice mix (from kit). Brown beef (in batches) 1–2 minutes or until browned on all sides. Remove beef from pot.
- Place trinity mix and garlic in same pot; cook 2–3 minutes or until tender.
- Stir in beef, stock, tomatoes, juice, and 2 tablespoons chili spice mix; bring to a boil.
- Reduce heat to low and cover; simmer 1–1 1/2 hours or until beef is tender.
- Combine masa flour (from kit) and water. Stir into chili; simmer 3–4 minutes or until chili becomes very thick. Top with green onions and serve.
1 medium Cubanelle pepper, finely chopped
1 (8.5-oz) box corn muffin mix
1 egg (or 1/4 cup egg substitute)
1/3 cup whole milk
1/2 cup shredded sharp cheddar cheese
-- Preheat oven to 400°F. Coat 9-inch-round cake pan with spray.
-- Remove stem and seeds from pepper; cut pepper in half.
- Preheat oven to 400°F. Coat 9-inch round cake pan with spray. Remove stem and seeds from pepper; cut pepper in half. Place pepper on baking sheet; bake 8–10 minutes or until softened. Let stand to cool, and chop pepper finely.
- Prepare corn muffin mix (using egg and milk) following package instructions. Stir in pepper and cheese until well blended.
- Transfer batter to cake pan; bake 12–15 minutes or until golden. Let stand 3–4 minutes to cool. Serve.