1990 Ics World Championship Bowl Of Red Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
PART 1
3 lbs: Beef chuck tender, cubed
1 1/2 tbsp: Onion powder,
1: - 2 tbsp wesson oil,
3/4 tsp: Cayenne pepper,
2: 14 1/2oz cans beef broth,
2 tsp: Beef bouillon granules,
1: 8oz can hunts tomato sauce,
1 tsp: Chicken bouillon granules,
4 dash: Tabasco pepper sauce,
PART 2
3/4 tsp: Garlic powder,
6 tbsp: Gebhardt chili powder,
1 1/2 tsp: Cumin,
Salt to taste,
3/4 tsp: White pepper,
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