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Denver Delight Chili



Yield: 6 Servings

1 T vegetable oil
2 lb boneless round steak
-trimmed and c,ut in 1/2 cu
1 lb boneless pork loin or
-shoulder,cut,in 1/2 cubes
1/2 t black pepper,Ground
1/2 t 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 minced onion,Instant
2 T cumin,Ground
1 T paprika
1 1/2 t garlic powder
1 t brown sugar
1/2 t sage leaves,Ground
1/2 t thyme leaves,crushed
1/2 t 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.













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