Title: Denver Delight Chili
Categories: Soup Chili Meat
Yield: 6 Servings

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

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.

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.

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