Recipe By : Bonnie Tomasek, Castle Rock, CO
Serving Size : 6 Preparation Time :0:00
Categories : Soup Chili
Beef Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 cans Ready-to-serve beef broth
- (13 3/4 oz ea)
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
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.
Per serving: Cal 356; Fat 14 g; Sodium 1,123 mg
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.
