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1992 Ics World Championship Bowl of Red - D

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Beef Chili Pork/ham

Ingredients:

CHUCK OZBURN HBWK07A
  • 3 lb Cubed sirloin, london broil
  • Tri-tip
  • 4 tb Wesson oil
  • 6 oz Sausage
  • 1 14 1/2oz can beef broth
  • 1 8oz can hunt's tomato sauce
  • 1 6oz can snap-e-tom
  • 1 12oz can budweiser
  • 11 tb Gebhardt chili powder
  • 1 ts Garlic powder
  • 1 tb Onion powder
  • 2 ts Tabasco pepper sauce
  • 1 tb Cumin
  • 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
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini