1990 Ics World Championship Bowl Of Red - B Recipe

CHUCK OZBURN HBWK07A


PART 1

3 lb beef chuck tender, cubed
1 tbsp to 2 tb wesson oil
2 can (14 1/2 oz) beef broth
1 can (8 oz) hunt's tomato sauce
4 dash tabasco pepper sauce
1 1/2 tbsp onion powder
3/4 tsp cayenne pepper
2 tsp beef bouillon granules
1 tsp chicken bouillon granules

PART 2

3/4 tsp garlic powder
1 1/2 tsp cumin
3/4 tsp white pepper
6 tbsp gebhardt chili powder
1 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

Servings: 1 servings

Categories: Chili; Pork

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