Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Onion-minced |
| ¼ cup | Water |
| 2 tablespoons | Chili powder |
| 2 teaspoons | Garlic powder |
| 1 teaspoon | Cumin-ground |
| ½ teaspoon | Red pepper-ground |
| ¼ teaspoon | Thyme leaves |
| ¼ teaspoon | Curry powder |
| ¼ teaspoon | Nutmeg-ground |
| ¼ teaspoon | Paprika |
| ¼ teaspoon | Black pepper -- ground |
| 2 tablespoons | Oil-vegetable |
| 2½ pounds | Round steak-boneless -- cut |
| \N \N | In |
| 2 cups | Tomato sauce-15 oz |
| 1 \N | Jars Picante salsa-mild -- |
| \N \N | 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 1½ hours.
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