E1991 ics world championship bowl of redf
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| Artist: |
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Yield: |
1 |
| Categories: |
Chili, Herbs & Spices |
Rating: |
no rating. |
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Ingredients:
| | Part 1 | | 3
| lbs | Beef, cubed or coarse grou | | 8
| oz | Ground pork | | 1
| tbsp | Flour | | 1
| tbsp | Wesson oil | | 1/3
| cup | Minced onion | | 1/2
| tbsp | Granulated garlic | | 1
| can | Beef stock | | 2
| can | Chicken stock | | 1
| | 8oz can hunt's tomato sauce | | 1/2
| tbsp | Cumin | | 1
| | 4oz can mild green chilies | | 1
| | Jalapeo pepper, seeded and m | | 1
| tsp | Black pepper | | 3
| tbsp | Gebhardt chili powder | | | Part 2 | | 4
| oz | Hunt's tomato sauce | | 4
| tbsp | Gebhardt chili powder | | 2
| tbsp | Mild new mexico chili powder | | 2
| tbsp | Cumin | | 1
| tsp | Granulated garlic | | 1
| tsp | Tabasco pepper sauce | | 1/2
| tsp | Brown sugar |
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Procedures:
| 1 | Recipe by: hbwk07a chuck ozburn saute meat in oil, drain and add to a 4-quart cooking pot; add all other ingredients in part 1 and simmer, covered, for 1 hour and 30 minutes; uncover, add all ingredients in part 2 and simmer for 45 minutes. | | 2 | Randy robinson columbus, ohio (representing the state of kentucky) |
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| E1991 ics world championship bowl of redf Reviews |
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