Denver Delight Chili

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
2 lbs	908g / 32oz	Boneless round steak - trimmed and cubed
1 lb	454g / 16oz	Boneless pork loin or - shoulder, cubed
1/2 teaspoon	2.5ml	Ground black pepper
1/2 teaspoon	2.5ml	Celery salt
2		Ca ready-to serve beef broth
1		Tomato sauce
1/3 cup	78ml	Chili powder
1/4 cup	15g / 0.5oz	Instant minced onion
2 tablespoons	30ml	Ground cumin
1 tablespoon	15ml	Paprika
1 1/2 teaspoons	7.5ml	Garlic powder
1 teaspoon	5ml	Brown sugar
1/2 teaspoon	2.5ml	Ground sage leaves
1/2 teaspoon	2.5ml	Thyme leaves - crushed
1/2 teaspoon	2.5ml	Dry mustard

Recipe Instructions

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.

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.

Source:
Chile Pepper Magazine, October 1990

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