1992 Ics World Championship Bowl Of Red Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
3 lbs: Cubed sirloin, london broil
1: 12oz can budweiser,
Tri-tip,
11 tbsp: Gebhardt chili powder,
4 tbsp: Wesson oil,
1 tsp: Garlic powder,
6 ounce: Sausage,
1 tbsp: Onion powder,
1: 14 1/2oz can beef broth,
2 tsp: Tabasco pepper sauce,
1: 8oz can hunts tomato sauce,
1 tbsp: Cumin,
1: 6oz can snap-e-tom,
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
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
Tags
Chili