Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Cubed sirloin, london broil |
| \N \N | Tri-tip |
| 4 tablespoons | Wesson oil |
| 6 ounces | Sausage |
| 1 \N | 14 1/2oz can beef broth |
| 1 \N | 8oz can hunt's tomato sauce |
| 1 \N | 6oz can snap-e-tom |
| 1 \N | 12oz can budweiser |
| 11 tablespoons | Gebhardt chili powder |
| 1 teaspoon | Garlic powder |
| 1 tablespoon | Onion powder |
| 2 teaspoons | Tabasco pepper sauce |
| 1 tablespoon | Cumin |
| \N \N | Salt to taste |
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