E1990 Ics World Championship Bowl Of Redf Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Part 1,
3 lbs: Beef chuck tender, cubed
1: - 2 tbsp wesson oil,
2: 14 1/2oz cans beef broth,
1: 8oz can 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
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
Tags
Chili