1990 Ics World Championship Bowl of Red - B

Title:
1990 Ics World Championship Bowl of Red - B

Yield:
1 Servings

Categories:
Chili,
Beef




Ingredients:




----------------------------CHUCK
OZBURN HBWK07A----------------------------





-----------------------------------PART
1-----------------------------------


     3 lb Beef chuck tender; cubed


     1 tb To 2 tb wesson oil


     2 cn (14 1/2 oz) beef broth


     1 cn (8 oz) hunt's tomato sauce


     4 ds Tabasco pepper sauce


 1 1/2 tb Onion powder


   3/4 ts Cayenne pepper


     2 ts Beef bouillon granules


     1 ts Chicken bouillon granules



-----------------------------------PART
2-----------------------------------


   3/4 ts Garlic powder


 1 1/2 ts Cumin


   3/4 ts White pepper


     6 tb Gebhardt chili powder


          Salt to taste





     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.


     David Valega Bethany, Oklahoma


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini