Denver Delight Chili

Yield: 6 Servings

1 Tbsp vegetable oil
2 lb boneless round steak
-trimmed and cut in 1/2 cu
1 lb boneless pork loin or
-shoulder, cut, in 1/2 cubes
1/2 tsp black pepper, Ground
1/2 tsp celery salt
2 13.75 oz. can s ready-to-
-serve beef, broth
1 8 oz. can tomato sauce
1/3 cup chili powder
1/4 cup minced onion, Instant
2 Tbsp cumin, Ground
1 Tbsp paprika
1 1/2 tsp garlic powder
1 tsp brown sugar
1/2 tsp sage leaves, Ground
1/2 tsp thyme leaves, crushed
1/2 tsp dry mustard

In a Dutch oven or saucepot, heat oil until hot; add 1/3 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.


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