Store in an airtight container in a cool dry place. Yield: 4 batches (20 teaspoons total). To prepare chili: Lightly brown steak in oil in a Dutch oven; add 3 teaspoons of the seasoning mix and toss to coat. Add ground beef; cook until meat is no longer pink.
Add onion; cook until tender.
Add tomatoes and 2 more teaspoons of mix.
Stir in one can of chili beans.
Place the other can in a blender cover and process until smo oth.
Add to chili.
Cook on low for 30-40 minutes or until meat is tender.