1990 ics world championship bowl of red

Yield: 1 servings

Measure Ingredient
3 pounds Beef chuck tender; cubed
1 - 2 tbsp wesson oil
2 14 1/2oz cans beef broth
1 8oz can hunt's tomato sauce
4 dashes Tabasco pepper sauce
¾ teaspoon Garlic powder
1½ teaspoon Cumin
¾ teaspoon White pepper
1½ tablespoon Onion powder
¾ teaspoon Cayenne pepper
2 teaspoons Beef bouillon granules
1 teaspoon Chicken bouillon granules
6 tablespoons Gebhardt chili powder
Salt to taste

PART 1

PART 2

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

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