E1990 ics world championship bowl of redf
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| Artist: |
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Yield: |
1 |
| Categories: |
Chili, Herbs & Spices |
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Ingredients:
| | Part 1 | | 3
| lbs | Beef chuck tender, cubed | | | 1 - 2 tbsp wesson oil | | 2
| | 14 ½oz cans beef broth | | 1
| | 8oz can hunt's tomato sauce | | 4
| dash | Tabasco pepper sauce | | 1 1/2
| tbsp | Onion powder | | 3/4
| tsp | Cayenne pepper | | 2
| tsp | Beef bouillon granules | | 1
| tsp | Chicken bouillon granules | | | Part 2 | | 3/4
| tsp | Garlic powder | | 1 1/2
| tsp | Cumin | | 3/4
| tsp | White pepper | | 6
| tbsp | Gebhardt chili powder | | | Salt to taste |
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Procedures:
| 1 | Recipe by: hbwk07a chuck ozburn brown meat in oil; cover with beef broth; stir in all remaining ingredients in part1; medium boil until meat is tender, add hot water as needed; 30 minutes before serving, add the ingredients of part 2 and simmer; serve with chilled bottles of yago sant"gria and pillsbury cornbread twists. | | 2 | David valega bethany, oklahoma |
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