Denver Delight Chili
Yield
10 servingsPrep
20 minCook
2 hrsReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | pounds |
beef, round steak
trimmed, cubed |
|
| 1 | pound |
pork loin
boneless |
|
| ½ | teaspoon |
black pepper
ground |
|
| ½ | teaspoon |
celery salt
|
|
| 2 | cans |
beef stock
|
*
|
| 8 | ounces |
tomato sauce
|
|
| ⅓ | cup |
chili powder
|
*
|
| ¼ | cup |
onion, dried flakes
|
|
| 2 | tablespoons |
cumin
ground |
|
| 1 | tablespoon |
paprika
|
|
| 1 ½ | teaspoons |
garlic powder
|
|
| 1 | teaspoon |
brown sugar
|
|
| ½ | teaspoon |
sage leaves
ground |
*
|
| ½ | teaspoon |
thyme
crushed |
*
|
| ½ | teaspoon |
dry mustard
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 907.2 | g |
beef, round steak
trimmed, cubed |
|
| 453.6 | g |
pork loin
boneless |
|
| 2.5 | ml |
black pepper
ground |
|
| 2.5 | ml |
celery salt
|
|
| 2 | cans |
beef stock
|
*
|
| 231.2 | ml/g |
tomato sauce
|
|
| 79 | ml |
chili powder
|
*
|
| 59 | ml |
onion, dried flakes
|
|
| 3E+1 | ml |
cumin
ground |
|
| 15 | ml |
paprika
|
|
| 7.5 | ml |
garlic powder
|
|
| 5 | ml |
brown sugar
|
|
| 2.5 | ml |
sage leaves
ground |
*
|
| 2.5 | ml |
thyme
crushed |
*
|
| 2.5 | ml |
dry mustard
|
|
Directions
In a Dutch oven or saucepot, heat oil until hot; add ⅓ 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.
