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1990 Ics World Championship Bowl of Red - B

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Beef Chili

Ingredients:

PART 1
  • 3 lb Beef chuck tender; cubed
  • 1 tb To 2 tb wesson oil
  • 2 cn (14 1/2 oz) beef broth
  • 1 cn (8 oz) hunt's tomato sauce
  • 4 ds Tabasco pepper sauce
  • 1 1/2 tb Onion powder
  • 3/4 ts Cayenne pepper
  • 2 ts Beef bouillon granules
  • 1 ts Chicken bouillon granules
PART 2
  • 3/4 ts Garlic powder
  • 1 1/2 ts Cumin
  • 3/4 ts White pepper
  • 6 tb 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 Sant'Gria and Pillsbury Cornbread Twists. David Valega Bethany, Oklahoma
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini