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.