Recipe - Dr. Randy Jounos Guadalajara Mx Champ Chili

One fourth cup Oil
4 pound Top round steak; trimmed
Into 1/4inch cubes
6 cup Water
5 6oz cans tomato paste
One half cup Instant minced onion
2 One half tablespoon Celery salt
3 tablespoon Chili powder
One half teaspoon Ground allspice
One half teaspoon Ground cinnamon
One half teaspoon Curry powder
One half teaspoon Garlic powder
One half teaspoon Coriander seed; ground
One half teaspoon Cumin seed; ground
One half teaspoon Ground ginger
One half teaspoon Marjoram leaves; crushed
One half teaspoon Oregano leaves; crushed
One half teaspoon Paprika
One half teaspoon Thyme leaves; crushed
One half teaspoon Sage leaves; crushed
Pinch red pepper; ground
27 ounce Can whole green chiles
Drained, seeded; & chopped
4 ounce Bar milk chocolate; broken

Heat 2 T oil in a large saucepan until hot. Add 1 pound beef and brown on
all sides. Remove with a slotted spoon and set aside. Repeat until all beef
is browned. Use additional oil as needed. Return all beef to saucepan. Add
4 cups of water, tomato paste, onions, celery salt, spices, herbs and green
chiles; mix well. Boil, then reduce heat to simmer, covered, for 90
minutes, stirring occasionally. Add remaining water. Mix in chocolate;
simmer, covered for 30 minutes, stirring often.

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