Recipe - Evergreen Chili-Golden Chili Pepper Award

One fourth cup Onionminced
One fourth cup Water
2 tablespoon Chili powder
2 teaspoon Garlic powder
1 teaspoon Cuminground
One half teaspoon Red pepperground
One fourth teaspoon Thyme leaves
One fourth teaspoon Curry powder
One fourth teaspoon Nutmegground
One fourth teaspoon Paprika
One fourth teaspoon Black pepper ground
2 tablespoon Oilvegetable
2 One half pound Round steakboneless cut
In
2 cup Tomato sauce15 oz
1 Jars Picante salsamild
Med

In a cup, combine onion and water; set aside to soften, about ten minutes.
In another cup, combine chili and garlic powders, cumin, red pepper, thyme,
curry powder, nutmeg, paprika and black pepper; set aside. In a Dutch oven
or large sauce pan, heat oil until hot. Add beef, a third at a time; cook
and stir until browned on all sides, about 5 minutes. Remove meat as it
browns. When all meat is browned, return to sauce pan. Add chili powder
mixture and reserved onion; cook and stir for 1 minute. Stir in tomato
sauce and salsa; cover and simmer until meat is tender, about 1.5 hours.

Recipe By :

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip