1991 Ics World Championship Bowl Of Red - C Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
CHUCK OZBURN HBWK07A
PART 1
3 lbs: Beef, cubed or coarse grou
8 ounce: Ground pork,
1 tbsp: Flour,
1 tbsp: Wesson oil,
1/3 cup: Minced onion,
1/2 tbsp: Granulated garlic,
1 can: Beef stock,
2 can: Chicken stock,
1 can: , (8 oz) hunts tomato sauce
1/2 tbsp: Cumin,
1 can: , (4 oz) mild green chilies
1: Jalapeo pepper, seeded & minced
1 tsp: Black pepper,
3 tbsp: Gebhardt chili powder,
PART 2
4 ounce: Hunts tomato sauce,
4 tbsp: Gebhardt chili powder,
2 tbsp: Mild new mexico chili powder,
2 tbsp: Cumin,
1 tsp: Granulated garlic,
1 tsp: Tabasco pepper sauce,
1/2 tsp: 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)
Source from luhu.jp
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)
Source from luhu.jp