1992 Ics World Championship Bowl Of Red - D Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
CHUCK OZBURN HBWK07A
3 lbs: Cubed sirloin, london broil
Tri-tip,
4 tbsp: Wesson oil,
6 ounce: Sausage,
1: 14 1/2oz can beef broth,
1: 8oz can hunts tomato sauce,
1: 6oz can snap-e-tom,
1: 12oz can budweiser,
11 tbsp: Gebhardt chili powder,
1 tsp: Garlic powder,
1 tbsp: Onion powder,
2 tsp: Tabasco pepper sauce,
1 tbsp: Cumin,
Salt to taste,
Directions:
Recipe by: HBWK07A Chuck Ozburn Saute beef in oil; fry sausage
until done and drainwell; put beef, sausage and 1/2 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
Source from luhu.jp
until done and drainwell; put beef, sausage and 1/2 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
Source from luhu.jp