Combine the first six ingredients. 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 smooth. Add to chili. Cook on low for 30 to 40 minutes or until meat is tender. Yield: 10 servings (2 1/2 quarts) per batch.