This recipe won me the People's Choice Award, but I came in second according to the Judges. Same thing happened two years ago when I entered the same recipe. Enjoy! Printer friendly version Denver Delight Chili
1 tablespoon vegetable oil
2 pounds boneless round steak, trimmed and cut in 1/2
inch cubes
1 pound boneless pork loin or shoulder, cut in 1/2 inch
cubes
1/2 teaspoon ground black pepper
1/2 teaspoon celery salt
Two 13 3/4 ounce cans ready-to-serve beef broth
8 ounce can tomato sauce
1/3rd cup chili powder
1/2 cup instant minced onion
2 tablespoons ground cumin
1 tablespoon paprika
1 1/2 teaspoons garlic powder
1 teaspoon brown sugar
1/2 teaspoon ground sage leaves
1/2 teaspoon thyme leaves, crushed
1/2 teaspoon dry mustard
In a Dutch oven or sauce pot heat oil until hot; add
1/3rd 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 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. Makes 6 servings.
Nutrition facts per serving:
359 calories
47 g protein
11 g carbohydrates
14 g fat
1,123 mg sodium
Recipe from: American Spice Trade Association |
