1992 ics world championship bowl of red

1 servings
3 pounds Cubed sirloin, london broil
4 tablespoons Wesson oil
6 ounces Sausage
14 1/2oz can beef broth
8oz can hunt's tomato sauce
6oz can snap-e-tom
12oz can budweiser
11 tablespoons Gebhardt chili powder
1 teaspoon Garlic powder
1 tablespoon Onion powder
2 teaspoons Tabasco pepper sauce
1 tablespoon Cumin
  Salt to taste

Recipe by: HBWK07A Chuck Ozburn Saute beef in oil; fry sausage until done and drainwell; put beef, sausage and ½ can of beef broth in your favorite chili pot and bring to a slow simmer; add tomato sauce, Snap-E-Tom, 6 ounces of Budweiser (drink the other 6 ounces), 6 tablespoons of chili powder, garlic powder, onion powder and 1 teaspoon of Tabasco peppersauce; simmer slowly for about 1 hour and 30 minutes, or until meat is tender; add remaining 5 tablespoons of chili powder, 1 teaspoon of Tabasco pepper sauce and cumin; simmer for 30 minutes; salt to taste.

Ed Pierczynski, M.D. Carson City, Nevada

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