Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | Part 1 |
3 pounds | Beef chuck tender; cubed |
\N \N | 1 - 2 tbsp wesson oil |
2 \N | 14 1/2oz cans beef broth |
1 \N | 8oz can 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 |
\N \N | Part 2 |
¾ teaspoon | Garlic powder |
1½ teaspoon | Cumin |
¾ teaspoon | White pepper |
6 tablespoons | Gebhardt chili powder |
\N \N | Salt to taste |
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