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| Home -> [Beef, Chili, Herbs & Spices, Pork] -> [1992 ics world championship bowl of red - d Recipe] |
1992 ics world championship bowl of red - d
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Beef, Chili, Herbs & Spices, Pork |
Rating: |
no rating. |
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Ingredients:
| 3
| lbs | Cubed sirloin, london broil | | | Tri-tip | | 4
| tbsp | Wesson oil | | 6
| oz | Sausage | | 1
| | 14 ½oz can beef broth | | 1
| | 8oz can hunt's tomato sauce | | 1
| | 6oz can snap-e-tom | | 1
| | 12oz can budweiser | | 11
| tbsp | Gebhardt chili powder | | 1
| tsp | Garlic powder | | 1
| tbsp | Onion powder | | 2
| tsp | Tabasco pepper sauce | | 1
| tbsp | Cumin | | | Salt to taste |
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Procedures:
| 1 | Recipe by: hbwk07a chuck ozburn saute beef in oil; fry sausage until done and drainwell; put beef, sausage and ?can of beef broth in your favorite chili pot and bring to a slow simmer; add tomato sauce, snap-e-tom, 6 ounces of budweiser (drink the other 6 ounces), 6 tablespoons of chili powder, garlic powder, onion powder and 1 teaspoon of tabasco peppersauce; simmer slowly for about 1 hour and 30 minutes, or until meat is tender; add remaining 5 tablespoons of chili powder, 1 teaspoon of tabasco pepper sauce and cumin; simmer for 30 minutes; salt to taste. | | 2 | Ed pierczynski, m.d. | | 3 | Carson city, nevad |
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