Ingredient List:
- 2 lbs — Nature Source Angus Ground Round
- 2 lg — Vidalia onion
- 1 ea — Red and Green Bell, and Jalapeno Pepper
- 1 pkg — Mexican Shredded Cheese
- 1 cup — Sour Cream
- 1 pkg — Fajita sized Flour Tortilla’s
- 1 bottle — Jardine’s Chili Fixings
- 4 Tbsp — Zaged’s Steak Seasoning
- 1 — Emile Henry Flame Roasting Pot
- 1 — Silicone Zone Tortilla Warmer
Instruction:
Cut the onions into 3/8″ slices and then cut the rings to make 3/4″ strips, separate the strips and reserve in a bowl. Cut the peppers into 3/8″ squares. Combine with the onions and dust with Steak Seasoning. Preheat a slotted grill pan or a griddle to a high heat (2–3 sec hold). Sear the onions and peppers till lightly browned then set aside.
Place the Hamburger into the Flame Roasting Pot and separate to brown. After the meat is well browned, add the reserved peppers and onions. Then add the Jardine’s Chili Fixings. Simmer this combination for about an hour. If beans are desired add 1 5 oz can of Black and Red Beans.
Last, on the open grill lightly brown and warm the tortillas and set into the Silicone Zone Tortilla Warmer. After all fully warmed, pull into a serving bowl. Garnish each tortilla with Mexican Shredded cheese and Sour Cream and a full serving of Chili.
Serve immediately.
Enjoy!!
