| 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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