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Chili Pot

Yield: 1 Servings

2 T vegetable oil
3 lb beef chuck -- coarsely,Lean
1 ground
1/2 c minced onion,Instant
1/3 c chili powder
2 T cumin,Ground
1 T paprika
1 t oregano leaves
1 t garlic powder
3/4 t salt
1/8 t thyme leaves,Dried
1/8 t rubbed sage
2 c chicken broth
3/4 c beer
8 oz tomato sauce
1 1/2 t granulated sugar
1/4 t black pepper,Ground

In dutch oven or large pot or kettle, heat oil over medium heat. Add a third of the meat. Cook and stir until it loses pink color. Remove with slotted spoon to platter and repeat with remaining meat. Return meat and collected juices to pan along with the minced onion, chili powder, cumin, paprika, oregano, garlic, salt, thyme, sage, chicken broth, beer and tomato sauce (i.e. everything except sugar & pepper).
Bring to a boil, reduce heat and simmer, partially covered for 1.5 hours, stirring occasionally. Just before serving, stir in the sugar and black pepper.

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