1989 ics world championship bowl of red - a
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| Artist: |
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Yield: |
1 |
| Categories: |
Beef, Chili, Herbs & Spices |
Rating: |
no rating. |
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Ingredients:
| 3
| lbs | Cubed top round | | 2
| med | Onions, grated | | 2
| large | Garlic cloves, minced | | 2
| can | (10 oz) chicken broth | | 1
| can | (6 oz) hunt's tomato paste | | 7
| tbsp | Gebhardt chili powder | | 2
| tbsp | Ground cumin | | 2
| tsp | Tabasco pepper sauce | | 1
| cup | Water |
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Procedures:
| 1 | Recipe by: hbwk07a chuck ozburn saute beef in skillet and put in your favorite chili pot; simmer, covered, with onion, garlic, water and broth for 1 hour and 30 minutes; add tomato paste, chili powder, cumin and tabasco pepper sauce; stir and let cook on low for about another hour; add hot water as needed; after three hours from when you started, serve with another dash of tabasco pepper sauce to taste. | | 2 | Tarantula jack montana state champio |
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