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 t 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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