1990 ics world championship bowl of red - b

Yield: 1 Servings

Measure Ingredient
3 pounds Beef chuck tender; cubed
1 tablespoon To 2 tb wesson oil
2 cans (14 1/2 oz) beef broth
1 can (8 oz) 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
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

Similar recipes