Denver Delight Chili Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Vegetable oil,
2 lbs: Boneless round steak, trimmed and cut in 1/2" cubes
1 lbs: Boneless pork loin or shoulder, cut in 1/2" cubes
1/2 tsp: Ground black pepper,
1/2 tsp: Celery salt,
2: 13.75 oz. cans ready-to- serve beef broth,
1: 8 oz. can tomato sauce,
1/3 cup: Chili powder,
1/4 cup: Instant minced onion,
2 tbsp: Ground cumin,
1 tbsp: Paprika,
1 1/2 tsp: Garlic powder,
1 tsp: Brown sugar,
1/2 tsp: Ground sage leaves,
1/2 tsp: Thyme leaves, crushed
1/2 tsp: Dry mustard,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp