Blue Ribbon Chili 1990 Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
-PART 1,
2 tsp: Beef bouillon granules,
3 lbs: Beef chuck, tender
1 tsp: Chicken bouillon granules,
1: -2 Tbsp Wesson Oil,
-PART 2,
2: 14 1/2 oz cans of beef,
4 tsp: Garlic powder,
-broth,
1 1/2 tbsp: Cumin,
1 8 oz can: Hunts Tomato Sauce,
3/4 tsp: White pepper,
4 dash: Of TABASCO Pepper sauce,
6 tbsp: Gebhardt chili powder,
1 1/2 tbsp: Onion powder,
-Salt to taste,
3/4 tbsp: Red pepper, CAYENNE
Directions:
Brown meat in oil. Cover with beef broth. Stir in all the savory
flavors of TABASCO and all the other ingredients of PART 1. Medium
boil until the meat is tender . Add water as needed. 30 minutes
before serving, add the ingredients of PART 2 and simmer. Serve with
chilled bottles of Yago SantGria and Pilsbury Cornbread Twists.
David Velega Bethany, Oklahoma Message 100 Tue Nov 30, 1993
A.JANSSEN [ART/KAREN J] at 22:38 EST MM by Cuz
Source from luhu.jp
flavors of TABASCO and all the other ingredients of PART 1. Medium
boil until the meat is tender . Add water as needed. 30 minutes
before serving, add the ingredients of PART 2 and simmer. Serve with
chilled bottles of Yago SantGria and Pilsbury Cornbread Twists.
David Velega Bethany, Oklahoma Message 100 Tue Nov 30, 1993
A.JANSSEN [ART/KAREN J] at 22:38 EST MM by Cuz
Source from luhu.jp