Fast n' Full Fix: JT's Scorched Chili
A spicy blend of beans and stew meat along with diced vegetables, peppers and seasonings*

*Penzey spices can be found online at www.penzeys.com or replaced with spices of choice.

Time to prepare: 20 minutes
Quantity: 3-4 large servings

Need in your cart:

1 lb chopped beef stew meat
1/4 cup diced red onion
1/4 cup diced carrot
1/4 cup diced sweet red pepper
1/4 cup diced green pepper
1 can diced tomatoes with green chilies
1 can pinto beans with jalepenos
1 can black beans
3/4 cup Bulls Eye bbq sauce
1/2 cup chipotle Tabasco sauce
4 tsp Penzey's Adobo seasoning
4 tsp Penzey's Very Cajun seasoning
2 tsp crushed red pepper
2 tsp crushed jalapenos
1/3 cup shredded cheddar cheese
2 tbsp light sour cream
1/4 cup flour

Make it happen in 5 steps:

1. In a large stove pot mix 3 cans (pinto beans, black beans, tomotoes), diced carrots/red onion/green pepper/red pepper, 1/2 cup bbq sauce, 1/4 cup chipotle tabasco, 3 tsp each of adobo and very cajun seasoning, and all of the crushed red pepper and crushed jalapenos.

2. Mix well, cover and cook on high for 15 minutes while stirring occassionally.

3. As the chili cooks, grease a skillet and add thawed beef stew meat along with 1/4 cup Bulls Eye bbq sauce, 1/4 cup chipotle Tabasco, and 1 tsp each of adobo & very cajun seasoning. Stir meat and ingredients on high heat until meat is cooked (medium is best to avoid it being chewy). 4. Add meat mixture to the stove pot and mix together with the chili. Cook 3 additional minutes. Note: you may need to add a 1/4 cup flour + 1/2 cup COLD water mixture slowly to the chili while stirring. This will help thicken the chili if it is too liquidy.

5. Pour into serving bowls and top with shredded cheddar cheese and light sour cream.

Serve hot and enjoy