1991 ics world championship bowl of red

1 servings
3 pounds Beef; cubed or coarse grou
8 ounces Ground pork
1 tablespoon Flour
1 tablespoon Wesson oil
⅓ cup Minced onion
½ tablespoon Granulated garlic
1 can Beef stock
4 ounces Hunt's tomato sauce
4 tablespoons Gebhardt chili powder
2 tablespoons Mild new mexico chili powder
2 tablespoons Cumin
2 cans Chicken stock
8oz can hunt's tomato sauce
½ tablespoon Cumin
4oz can mild green chilies
Jalapeo pepper; seeded and m
1 teaspoon Black pepper
3 tablespoons Gebhardt chili powder
1 teaspoon Granulated garlic
1 teaspoon Tabasco pepper sauce
½ teaspoon Brown sugar



Recipe by: HBWK07A Chuck Ozburn Saute meat in oil, drain and add to a 4-quart cooking pot; add all other ingredients in Part 1 and simmer, covered, for 1 hour and 30 minutes; uncover, add all ingredients in Part 2 and simmer for 45 minutes. Randy Robinson Columbus, Ohio (representing the state of Kentucky)

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