Yield: 8 Servings
|2 tablespoons||Chili powder|
|2 teaspoons||Garlic powder|
|½ teaspoon||Red pepper-ground|
|¼ teaspoon||Thyme leaves|
|¼ teaspoon||Curry powder|
|¼ teaspoon||Black pepper -- ground|
|2½ pounds||Round steak-boneless -- cut|
|2 cups||Tomato sauce-15 oz|
|1 \N||Jars Picante salsa-mild --|
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 1½ hours.
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