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.