1991 ics world championship bowl of red - c

Categories
Chili
Beef
Pork
Yield
1 Servings
MeasureIngredient
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
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)

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