Denver Delight Chili

Course : Chili
Serves: 6
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1 tablespoons Vegetable oil
2 pound 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
2 cans 13.75 oz. cans ready-to-serve beef broth
8 ounces can of tomato sauce
1/3 cup Chili powder
1/4 cup Instant minced onion
2 tablespoons Ground cumin
1 tablespoons Paprika
1 1/2 teaspoon Garlic powder
1 tablespoons Brown sugar
1/2 teaspoon Ground sage leaves
1/2 teaspoon Thyme leaves, crushed
1/2 teaspoon Dry mustard

Preparation / Directions:

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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