Denver Delight Chili
1 T vegetable oil
2 lb boneless round steak trimmed and c, ut in 1/2 cu
1 lb boneless pork loin or shoulder, cut, in 1/2 cubes
1/2 t black pepper, Ground
1/2 t celery salt
2 13.75 oz. cans ready-to- serve beef, broth
1 8 oz. can tomato sauce
1/3 c chili powder
1/4 c minced onion, Instant
2 T cumin, Ground
1 T paprika
1 1/2 t garlic powder
1 t brown sugar
1/2 t sage leaves, Ground
1/2 t thyme leaves, crushed
1/2 t 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.