Denver Delight Chili

Recipe courtesy of The Associated Press, copyright 1996

  • 1.0 tablespoon vegetable oil
  • 2.0 pounds round steak, boneless, trimmed and cut in 1/2-inch cubes
  • 1.0 pound pork loin, boneless, cut in 1/2-inch cubes
  • 0.5 teaspoon black pepper, ground
  • 0.5 teaspoon celery salt
  • 2.0 13 3/4 ounce cans beef broth, ready to serve
  • 8.0 ounces tomato sauce, canned
  • 0.33 cup chili powder
  • 0.25 cup onion, instant, minced
  • 2.0 tablespoons cumin, ground
  • 1.0 tablespoon paprika
  • 1.5 teaspoons garlic powder
  • 1.0 teaspoon brown sugar
  • 0.5 teaspoon sage leaves
  • 0.5 teaspoon thyme leaf, crushed
  • 0.5 teaspoon dry mustard

In a Dutch oven or saucepot heat oil until hot; add 1/3 each of the beef and pork cubes. Cook, stiring 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 one 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 one hour. Serves 6.

Nutrition facts per serving: 359 calories, 47 grams protein, 11 grams carbohydrates, 14 grams fat, 1,123 milligrams sodium.