Denver Delight Chili

 

1 tablespoon vegetable oil
2 pounds boneless round steak, trimmed and cut in 1/2-inch cubes
1 pound boneless pork loin or shoulder, cut in 1/2-inch cubes
1/2 teaspoon ground black pepper
1/2 teaspoon celery salt
two 13 3/4-ounce cans ready-to-serve beef broth
8-ounce can tomato sauce
1/3 cup chili powder
1/4 cup instant minced onion
2 tablespoons ground cumin
1 tablespoon paprika
1 1/2 teaspoons garlic powder
1 teaspoon brown sugar
1/2 teaspoon ground sage leaves
1/2 teaspoon thyme leaves, crushed
1/2 teaspoon dry mustard

In a Dutch oven or saucepot heat oil until hot; add 1/3 each of the beef and pork cubes. Cook, stiring 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 one 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 one hour. Serves 6.

Nutrition facts per serving: 359 calories, 47 grams protein, 11 grams carbohydrates, 14 grams fat, 1,123 milligrams sodium.

Copyright 1996, The Associated Press