1990 Ics World Championship Bowl Of Red - B Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
CHUCK OZBURN HBWK07A
PART 1
3 lbs: Beef chuck tender, cubed
1 tbsp: To 2 tb wesson oil,
2 can: , (14 1/2 oz) beef broth
1 can: , (8 oz) hunts tomato sauce
4 dash: Tabasco pepper sauce,
1 1/2 tbsp: Onion powder,
3/4 tsp: Cayenne pepper,
2 tsp: Beef bouillon granules,
1 tsp: Chicken bouillon granules,
PART 2
3/4 tsp: Garlic powder,
1 1/2 tsp: Cumin,
3/4 tsp: White pepper,
6 tbsp: Gebhardt chili powder,
Salt to taste,
Directions:
Recipe by: HBWK07A Chuck Ozburn
Brown meat in oil; cover with beef broth; stir in all remaining
ingredients in Part1; medium boil until meat is tender, add HOT water
as needed; 30 minutes before serving, add the ingredients of Part 2
and simmer; serve with chilled bottles of Yago SantGria and Pillsbury
Cornbread Twists.
David Valega Bethany, Oklahoma
Source from luhu.jp
Brown meat in oil; cover with beef broth; stir in all remaining
ingredients in Part1; medium boil until meat is tender, add HOT water
as needed; 30 minutes before serving, add the ingredients of Part 2
and simmer; serve with chilled bottles of Yago SantGria and Pillsbury
Cornbread Twists.
David Valega Bethany, Oklahoma
Source from luhu.jp