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Award-Winning Chuck Wagon Chili

For an extra-spicy kick, double the chili powder, but make sure you've got a cool drink close by! Eugene Jarzab Jr., Phoenix, AZ

6 ServingsPrep: 30 min. Cook: 80 min.

Ingredients

1 boneless beef chuck roast (3 pounds), cut into 1/2-inch cubes
1 pound pork stew meat, cut into 1/2-inch cubes
1/3 cup chili powder, divided
4 tablespoons canola oil, divided
1 large onion, finely chopped
1 celery rib, finely chopped
3 garlic cloves, minced
1 tablespoon chopped canned green chilies
1 carton (32 ounces) beef broth
3/4 cup beer
3/4 cup tomato sauce
2 tablespoons grated dark chocolate
3 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon cayenne pepper

Directions

Sprinkle beef and pork with half of the chili powder. In a Dutch
oven, brown meat in batches in 2 tablespoons oil; drain and set
aside. In the same pan, saute onion and celery in remaining oil
until crisp-tender. Add the garlic, chilies and remaining chili

2 of 2

Award-Winning Chuck Wagon Chili (continued)

Directions (continued)

powder; cook 1 minute longer.
Stir in the broth, beer, tomato sauce, chocolate, cumin, oregano,
salt, mustard, cayenne and meat. Bring to a boil. Reduce heat;
simmer, uncovered, for 1 to 1-1/2 hours or until meat is tender.
Yield: 6 servings.

Nutrition Facts: 1 cup equals 637 calories, 38 g fat (11 g saturated fat), 179 mg cholesterol, 1,285 mg sodium, 12 g carbohydrate, 4 g fiber, 57 g protein.