Blue ribbon chili 1990
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -PART 1 | ||
| 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 |
Directions
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