Blue ribbon chili 1990

Yield: 1 servings

Measure Ingredient
3 pounds Beef chuck - tender 2 Tbsp Wesson Oil
2 14 1/2 oz cans of beef broth
1 8 oz can Hunts Tomato Sauce
4 dashes Of TABASCO Pepper sauce
1½ tablespoon Onion powder
¾ tablespoon Red pepper (CAYENNE)
2 teaspoons Beef bouillon granules
1 teaspoon Chicken bouillon granules PART 2
4 teaspoons Garlic powder
1½ tablespoon Cumin
¾ teaspoon White pepper
6 tablespoons Gebhardt chili powder Salt to taste

Brown meat in oil. Cover with beef broth. Stir in all the savory flavors of TABASCO and all the other ingredients of PART 1. Medium boil until the meat is tender . Add water as needed. 30 minutes before serving, add the ingredients of PART 2 and simmer. Serve with chilled bottles of Yago Sant'Gria and Pilsbury Cornbread Twists.

David Velega Bethany, Oklahoma Message 100 Tue Nov 30, 1993 A.JANSSEN [ART/KAREN J] at 22:38 EST MM by Cuz

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