1990 ics world championship bowl of red
1 servings
Ingredients
| Quantity | 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 | ||
Directions
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