E1992 ics world championship bowl of redf

Yield: 1 Servings

Measure Ingredient
3 pounds Cubed sirloin, london broil
\N \N Tri-tip
4 tablespoons Wesson oil
6 ounces Sausage
1 \N 14 1/2oz can beef broth
1 \N 8oz can hunt's tomato sauce
1 \N 6oz can snap-e-tom
1 \N 12oz can budweiser
11 tablespoons Gebhardt chili powder
1 teaspoon Garlic powder
1 tablespoon Onion powder
2 teaspoons Tabasco pepper sauce
1 tablespoon Cumin
\N \N Salt to taste

Recipe by: HBWK07A Chuck Ozburn Saute beef in oil; fry sausage until done and drainwell; put beef, sausage and ½ can of beef broth in your favorite chili pot and bring to a slow simmer; add tomato sauce, Snap-E-Tom, 6 ounces of Budweiser (drink the other 6 ounces), 6 tablespoons of chili powder, garlic powder, onion powder and 1 teaspoon of Tabasco peppersauce; simmer slowly for about 1 hour and 30 minutes, or until meat is tender; add remaining 5 tablespoons of chili powder, 1 teaspoon of Tabasco pepper sauce and cumin; simmer for 30 minutes; salt to taste. Ed Pierczynski, M.D. Carson City, Nevada

Similar recipes