Name: Denver Delight Chili
Ingredients: 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 ts Brown sugar; 1/2 ts Ground sage leaves; 1/2 ts Thyme leaves, crushed; 1/2 ts Dry mustard; 1 hour. Makes 6 servings.

[What about the books in the Apocrypha?] There are no marks in these books which would attest a divine origin…both Judith and Tobit contain historical, chronological and geographical errors. The books justify falsehood and deception and make salvation to depend upon works of merit… Ecclesiasticus and the Wisdom of Solomon inculcate a morality based upon expediency. Wisdom teaches the creation of the world out of pre-existent matter (Wisd. 11.17). Ecclesiasticus teaches that the giving of alms makes atonement for sin (Ecc. 3.30). In Baruch it is said that God hears the prayers of the dead (Bar. 3.4), and in I Maccabees there are historical and geographical errors.

E.J. Young

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Dutch	Soup, Chili, Beef, Meat	6	Servings

INGREDIENTS

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	ts	Brown sugar
1/2	ts	Ground sage leaves
1/2	ts	Thyme leaves, crushed
1/2	ts	Dry mustard
	1	hour. Makes 6 servings.

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
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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