Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

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.