Chili Pot

      Yield: 1 Servings

      2 T  vegetable oil

      3 lb beef chuck -- coarsely,Lean

      1    ground

    1/2 c  minced onion,Instant

    1/3 c  chili powder

      2 T  cumin,Ground

      1 T  paprika

      1 t  oregano leaves

      1 t  garlic powder

    3/4 t  salt

    1/8 t  thyme leaves,Dried

    1/8 t  rubbed sage

      2 c  chicken broth

    3/4 c  beer

      8 oz tomato sauce

  1 1/2 t  granulated sugar

    1/4 t  black pepper,Ground

In dutch oven or large pot or kettle, heat oil over medium heat. Add

a third of the meat.  Cook and stir until it loses pink color. Remove

with slotted spoon to platter and repeat with remaining meat. Return

meat and collected juices to pan along with the minced onion, chili

powder, cumin, paprika, oregano, garlic, salt, thyme, sage, chicken

broth, beer and tomato sauce (i.e. everything except sugar & pepper).

Bring to a boil, reduce heat and simmer, partially covered for 1.5

hours, stirring occasionally. Just before serving, stir in the sugar