Yield: 1 Servings
Measure | Ingredient |
---|---|
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 |
2 cans | Chicken stock |
1 can | (8 oz) hunt's tomato sauce |
½ tablespoon | Cumin |
1 can | (4 oz) mild green chilies |
1 \N | Jalapeo pepper; seeded & minced |
1 teaspoon | Black pepper |
3 tablespoons | Gebhardt chili powder |
4 ounces | Hunt's tomato sauce |
4 tablespoons | Gebhardt chili powder |
2 tablespoons | Mild new mexico chili powder |
2 tablespoons | Cumin |
1 teaspoon | Granulated garlic |
1 teaspoon | Tabasco pepper sauce |
½ teaspoon | Brown sugar |
CHUCK OZBURN HBWK07A
PART 1
PART 2
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)