1992 ics world championship bowl of red - d
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
3 | pounds | Cubed sirloin, london broil |
Tri-tip | ||
4 | tablespoons | Wesson oil |
6 | ounces | 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 | tablespoons | Gebhardt chili powder |
1 | teaspoon | Garlic powder |
1 | tablespoon | Onion powder |
2 | teaspoons | Tabasco pepper sauce |
1 | tablespoon | Cumin |
Salt to taste |
Directions
CHUCK OZBURN HBWK07A
Recipe by: HBWK07A Chuck Ozburn Saute beef in oil; fry sausage until done and drainwell; put beef, sausage and ½ 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
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