Blue ribbon chili 1992
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Cubed sirloin, London broil or tri-tip |
| 4 | tablespoons | Wesson oil |
| 6 | ounces | Sausage |
| 1 | 14 1/2 oz can beef broth | |
| 1 | 8 oz can Hunts tomato sauce | |
| 1 | 6 oz can Snap-e-Tom | |
| 1 | 12 oz can Budweiser | |
| 11 | tablespoons | Gebhardt chili powder |
| 1 | teaspoon | Garlic powder |
| 1 | tablespoon | Onion powder |
| 2 | teaspoons | Tabasco brand Pepper sauce |
| 1 | tablespoon | Cumin Salt to taste |
Directions
Saute beef in oil. Fry sausage until done and drain well. Put beef, sausage and one half can of beef broth in your favorite chili pot and bring to slow simmer. Add tomato sauce, Snap-e-Tom, 6 oz of Budweiser (drink the rest), 6 Tbsp chili powder, garlic powder, onion powder, and 1 tsp of TABASCO. Simmer slowly for about 1 hour 30 minutes or until meat is tender. Add remaining 5 Tbsp of chili powder, 1 tsp of TABASCO and cumin.
Simmer another 30 min. Salt to taste.
Ed Perczynski, MD Carson City, Nevada Message 102 Tue Nov 30, 1993 A.JANSSEN [ART/KAREN J] MM By Cuz