1992 ics world championship bowl of red - d
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Cubed sirloin, london broil |
| Tri-tip | ||
| 4 | tablespoons | Wesson oil |
| 6 | ounces | Sausage |
| 1 | 14 1/2oz can beef broth | |
| 1 | 8oz can hunt's tomato sauce | |
| 1 | 6oz can snap-e-tom | |
| 1 | 12oz can budweiser | |
| 11 | tablespoons | Gebhardt chili powder |
| 1 | teaspoon | Garlic powder |
| 1 | tablespoon | Onion powder |
| 2 | teaspoons | Tabasco pepper sauce |
| 1 | tablespoon | Cumin |
| Salt to taste | ||
Directions
CHUCK OZBURN HBWK07A
Recipe by: HBWK07A Chuck Ozburn Saute beef in oil; fry sausage until done and drainwell; put beef, sausage and ½ can of beef broth in your favorite chili pot and bring to a slow simmer; add tomato sauce, Snap-E-Tom, 6 ounces of Budweiser (drink the other 6 ounces), 6 tablespoons of chili powder, garlic powder, onion powder and 1 teaspoon of Tabasco peppersauce; simmer slowly for about 1 hour and 30 minutes, or until meat is tender; add remaining 5 tablespoons of chili powder, 1 teaspoon of Tabasco pepper sauce and cumin; simmer for 30 minutes; salt to taste. Ed Pierczynski, M.D. Carson City, Nevada