Denver Delight Chili

      Yield: 6 Servings

      1 T  vegetable oil

      2 lb boneless round steak

           -trimmed and c,ut in 1/2 cu

      1 lb boneless pork loin or

           -shoulder,cut,in 1/2 cubes

    1/2 t  black pepper,Ground

    1/2 t  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  minced onion,Instant

      2 T  cumin,Ground

      1 T  paprika

  1 1/2 t  garlic powder

      1 t  brown sugar

    1/2 t  sage leaves,Ground

    1/2 t  thyme leaves,crushed

    1/2 t  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