Denver delight chili

Yield: 6 Servings

Measure Ingredient
1 tablespoon Vegetable oil
2 pounds Boneless round steak, trimmed and cut in 1/2\" cubes
1 pounds Boneless pork loin or shoulder, cut in 1/2\" cubes
½ teaspoon Ground black pepper
½ teaspoon Celery salt
2 \N 13.75 oz. cans ready-to- serve beef broth
1 \N 8 oz. can tomato sauce
⅓ cup Chili powder
¼ cup Instant minced onion
2 tablespoons Ground cumin
1 tablespoon Paprika
1½ teaspoon Garlic powder
1 teaspoon Brown sugar
½ teaspoon Ground sage leaves
½ teaspoon Thyme leaves, crushed
½ teaspoon Dry mustard

In a Dutch oven or saucepot, heat oil until hot; add ⅓ 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.......⅐ mg sodium....⅒,123

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

Similar recipes