1 tbsp Vegetable oil
2 lb Boneless round steak, trimmed and cut in 1/2" cubes
1 lb Boneless pork loin or shoulder, cut in 1/2" cubes
1/2 tsp Ground black pepper
1/2 tsp Celery salt
2 13.75 oz. cans ready-to- serve beef broth
1 8 oz. can tomato sauce
1/3 cup Chili powder
1/4 cup Instant minced onion
2 tbsp Ground cumin
1 tbsp Paprika
1 1/2 tsp Garlic powder
1 tsp Brown sugar
1/2 tsp Ground sage leaves
1/2 tsp Thyme leaves, crushed
1/2 tsp Dry mustard
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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.
Nutrition facts per serving: calories........356 grams fat........14 mg sodium.....1,123
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.
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