Title: Evergreen Chili-Golden Chili Pepper Award
Categories: Main dish, Tex-mex
Yield: 8 Servings

1/4 c Onion-minced
1/4 c Water
2 tb Chili powder
2 ts Garlic powder
1 ts Cumin-ground
1/2 ts Red pepper-ground
1/4 ts Thyme leaves
1/4 ts Curry powder
1/4 ts Nutmeg-ground
1/4 ts Paprika
1/4 ts Black pepper -- ground
2 tb Oil-vegetable
2 1/2 lb Round steak-boneless -- cut
In
2 c Tomato sauce-15 oz
1 Jars Picante salsa-mild --
Med

In a cup, combine onion and water; set aside to soften, about ten minutes.
In another cup, combine chili and garlic powders, cumin, red pepper, thyme,
curry powder, nutmeg, paprika and black pepper; set aside. In a Dutch oven
or large sauce pan, heat oil until hot. Add beef, a third at a time; cook
and stir until browned on all sides, about 5 minutes. Remove meat as it
browns. When all meat is browned, return to sauce pan. Add chili powder
mixture and reserved onion; cook and stir for 1 minute. Stir in tomato
sauce and salsa; cover and simmer until meat is tender, about 1.5 hours.

Recipe By :

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip