E1991 ics world championship bowl of redf
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Part 1 | ||
| 3 | pounds | Beef; cubed or coarse grou |
| 8 | ounces | Ground pork |
| 1 | tablespoon | Flour |
| 1 | tablespoon | Wesson oil |
| ⅓ | cup | Minced onion |
| ½ | tablespoon | Granulated garlic |
| 1 | can | Beef stock |
| 2 | cans | Chicken stock |
| 1 | 8oz can hunt's tomato sauce | |
| ½ | tablespoon | Cumin |
| 1 | 4oz can mild green chilies | |
| 1 | Jalapeo pepper; seeded and m | |
| 1 | teaspoon | Black pepper |
| 3 | tablespoons | Gebhardt chili powder |
| Part 2 | ||
| 4 | ounces | Hunt's tomato sauce |
| 4 | tablespoons | Gebhardt chili powder |
| 2 | tablespoons | Mild new mexico chili powder |
| 2 | tablespoons | Cumin |
| 1 | teaspoon | Granulated garlic |
| 1 | teaspoon | Tabasco pepper sauce |
| ½ | teaspoon | Brown sugar |
Directions
Recipe by: HBWK07A Chuck Ozburn Saute meat in oil, drain and add to a 4-quart cooking pot; add all other ingredients in Part 1 and simmer, covered, for 1 hour and 30 minutes; uncover, add all ingredients in Part 2 and simmer for 45 minutes. Randy Robinson Columbus, Ohio (representing the state of Kentucky)