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 t 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.