1 1/2 pounds ground beef
3 cups chili beans
1/2 teaspoon garlic powder
1 tablespoon dried parsley
1/8 teaspoon salt
1 teaspoon dried basil
1 teaspoon crushed red pepper flakes
1 (8 ounce) can canned tomato paste
3 (15 ounce) cans vegetarian chili beans
1 1/2 pounds tongue steak, diced
1 onion, diced
1/3 cup chili oil
1/3 cup chopped fresh parsley
salt and pepper to taste
2 cloves garlic, minced
1 tablespoon onion powder
1 tablespoon vegetable oil
2 tablespoons balsamic vinegar
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together beef, chili beans, garlic powder, parsley, salt, basil, crushed pepper flakes, tomato paste, chili beans, meat mixture and mashed potato. Mix in water and vinegar. Stir until well blended.
Slice steak into 1 inch cubes and remove meat; place meat, onion, chili oil and chili beans in a large resealable plastic bag. Season with salt and pepper.
Microwave 3 inches of meat mixture in half, stirring occasionally; remove meat and vegetable mixture.
While meat mixture is being microwaved, transfer meat and vegetable mixture into large resealable plastic bag. Mix together chili beans and 1/2 cup of citrus orange juice and transfer into bag with meat mixture.
Pour marinade over meat mixture, stirring occasionally, for 6 minutes. Place meat in sealed plastic bag, seal and mail bag. Fill bag with half marinade, and seal.
Place meat in prepared baking dish with meat juices added. Bake in preheated oven for 30 minutes.
When meat is cooked through, stir in mustard and sugar. Discard biscuits and top with marinated breading mixture. Place meat filler on top of meat mixture.
Bake for 10 minutes, uncovered. Garnish with meat and vegetable mixture, sliced spoonfuls of marinade. Serve warm.
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