Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb 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 ts Ground black pepper
1/2 ts 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 Instant minced onion
2 tb Ground cumin
1 tb Paprika
1 1/2 ts Garlic powder
1 ts Brown sugar
1/2 ts Ground sage leaves
1/2 ts Thyme leaves, crushed
1/2 ts 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.

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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