Recipe - Denver Delight Chili

1 tablespoon Vegetable oil
2 pound Boneless round steak,
trimmed and cut in 1/2"
cubes
1 pound Boneless pork loin or
shoulder, cut in 1/2" cubes
One half teaspoon Ground black pepper
One half teaspoon Celery salt
2 13.75 oz. cans readyto
serve beef broth
1 8 oz. can tomato sauce
1/3 cup Chili powder
One fourth cup Instant minced onion
2 tablespoon Ground cumin
1 tablespoon Paprika
1 One half teaspoon Garlic powder
1 teaspoon Brown sugar
One half teaspoon Ground sage leaves
One half teaspoon Thyme leaves, crushed
One half teaspoon Dry mustard

In a Dutch oven or saucepot, heat oil until hot; add 1/3 each of the beef
and pork cubes. Cook, stirring frequently, until brown on all sides, about
5 minutes. Using a slotted spoon, remove meat to a plate, repeat twice with
remaining meat. Drain off any excess fat in pot; return all meat to pot.

Sprinkle with black pepper and celery salt; stir to coat meat. Add beef
broth and tomato sauce. Bring to a boil; reduce heat to low; simmer,
covered, until meat is nearly tender, about 1 hour.

Stir in chili powder, minced onion, cumin, paprika, garlic powder, brown
sugar, sage, thyme and dry mustard; simmer until meat is very tender, about
1 hour. Makes 6 servings.

Nutrition facts per serving: calories........356 grams fat........14 mg
sodium.....1,123

This recipe is by Bonnie Tomasek of Castle Rock, Colorado, who won a chili
cookoff in Reno, Nevada, and the Golden Chili Pepper Award from the
American Spice Trade Association.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini