Preparation:
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. |
