How To make Denver Delight Chili

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.