E1991 ics world championship bowl of redf
1 Servings
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 |
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)
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