"First Place Chili and Comforting Smothered Steak: A Winning Recipe Duo"

Chili and Smothered Steak Recipe

Step 1: Brown the Meat [00:00]

• Brown and drain 3 pounds of ground beef.
• Break up and brown 1 pound of breakfast sausage (do not drain).

Step 2: Prepare the Vegetables [00:30]

• Cook for a few minutes until softened: 1 large onion shallot, 3 fresh jalapenos, and 6 cloves of minced garlic.

Step 3: Add Tomatoes and Seasoning [01:00]

• Add 6 ounces of tomato paste, 44 ounces of diced tomatoes, 4 ounces of hatch green chilies, and 44 ounces of tomato sauce.
• Stir in 3 ounces of Williams Original Chili Seasoning.

Step 4: Simmer the Chili [01:30]

• Let it simmer for a minimum of 1 hour with a lid on.
• Then add 3 cans of Bush's Chili Magic Chili Starter and let simmer for at least 30 more minutes with a lid on.

Step 5: Prepare the Beef Cutlets [02:00]

• Season beef cube steaks with flavor time and a light coating of seasoned flour.
• Brown them in a hot skillet with a little oil, then remove from the pan.

Step 6: Make the Gravy [02:30]

• In the same pan, melt 3 tablespoons of butter.
• Add 1 chopped onion, 8 ounces of baby bellas, 2 tablespoons of Worcestershire sauce, 1 tablespoon of black pepper, 1 tablespoon of garlic powder, and 1.5 tablespoons of chicken tomato bouillon.
• Stir and scrape the bottom of the pan to incorporate all flavors.

Step 7: Combine and Simmer [03:00]

• Add 2 cups of water and a small 8 ounce can of tomato sauce.
• Mix 3 tablespoons of cornstarch dissolved in hot water and stir everything together.
• Bring to a simmer for 1-2 minutes.

Step 8: Slow Cook [03:30]

• Add the cutlets and vegetable mixture to a crockpot.
• Cover and cook on low for 6-8 hours.

Step 9: Serve [04:00]

• Enjoy your delicious chili and smothered steak with a little extra gravy on top!