Steak-umm Chili

Steak-umm Chili

  • 1 lb. box Steak-umm
  • 2 tbsps. unsalted butter
  • 2 yellow onions, chopped
  • 2 green bell peppers, chopped
  • 1 tsp. kosher salt
  • 1/2 tsp. coarse ground black pepper
  • 2 -15.5 oz. cans pinto beans, drained and rinsed
  • 8 oz. mushrooms, chopped
  • 1/4 cup tomato paste
  • 3 tbsps. chili powder
  • 4 cups beef stock
  • 2 tbsps. Worcestershire sauce
  • 8 oz. Velveeta, cubed

In a large pot over medium heat add the Steak-umm, break it into pieces and sauté until brown.

Remove Steak-umm and discard excess fat in pan. Add the butter, onions, bell peppers, salt and pepper and cook them until they are softened and translucent, about 3-5 minutes.

Add the cooked Steak-umm, pinto beans, mushrooms, tomato paste, chili powder, beef stock and Worcestershire sauce and stir well.

Bring it up to a boil, reduce to a simmer (low heat) and cook for 25 minutes then serve with cubes of Velveeta in the bowl and on top.

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