Yield: 1 Servings
Measure | Ingredient |
---|---|
3 pounds | Cubed top round |
2 mediums | Onions; grated |
2 larges | Garlic cloves; minced |
2 cans | (10 oz) chicken broth |
1 can | (6 oz) hunt's tomato paste |
7 tablespoons | Gebhardt chili powder |
2 tablespoons | Ground cumin |
2 teaspoons | Tabasco pepper sauce |
1 cup | Water |
CHUCK OZBURN HBWK07A
Recipe by: HBWK07A Chuck Ozburn Saute beef in skillet and put in your favorite chili pot; simmer, covered, with onion, garlic, water and broth for 1 hour and 30 minutes; add tomato paste, chili powder, cumin and Tabasco pepper sauce; stir and let cook on low for about another hour; add HOT water as needed; after three hours from when you started, serve with another dash of Tabasco pepper sauce to taste.
Tarantula Jack Montana State Champion