Yield: 1 Servings
Measure | Ingredient |
---|---|
3 pounds | Beef chuck tender; cubed |
1 tablespoon | To 2 tb wesson oil |
2 cans | (14 1/2 oz) beef broth |
1 can | (8 oz) hunt's tomato sauce |
4 dashes | Tabasco pepper sauce |
1½ tablespoon | Onion powder |
¾ teaspoon | Cayenne pepper |
2 teaspoons | Beef bouillon granules |
1 teaspoon | Chicken bouillon granules |
¾ teaspoon | Garlic powder |
1½ teaspoon | Cumin |
¾ teaspoon | White pepper |
6 tablespoons | Gebhardt chili powder |
\N \N | Salt to taste |
CHUCK OZBURN HBWK07A
PART 1
PART 2
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