Ingredients
CHUCK OZBURN HBWK07A
PART 1
3 lb beef, cubed or coarse grou
8 oz ground pork
1 tbsp flour
1 tbsp wesson oil
1/3 cup minced onion
1/2 tbsp granulated garlic
1 can beef stock
2 can chicken stock
1 can (8 oz) hunt's tomato sauce
1/2 tbsp cumin
1 can (4 oz) mild green chilies
1 jalapeo pepper, seeded & minced
1 tsp black pepper
3 tbsp gebhardt chili powder
PART 2
4 oz hunt's tomato sauce
4 tbsp gebhardt chili powder
2 tbsp mild new mexico chili powder
2 tbsp cumin
1 tsp granulated garlic
1 tsp tabasco pepper sauce
1/2 tsp brown sugar
Directions
Recipe by: HBWK07A Chuck Ozburn
Saute meat in oil, drain and add to a 4-quart cooking pot; add all
other ingredients in Part 1 and simmer, covered, for 1 hour and 30
minutes; uncover, add all ingredients in Part 2 and simmer for 45
minutes.
Randy Robinson Columbus, Ohio (representing the state of Kentucky)
Servings: 1 servings
1991 Ics World Championship Bowl Of Red - C Recipe brought to you by Recipe Ideas
Categories: Chili; Pork
The History of Recipes
Experts have tracked the existence of recipes back into antiquity, at least as far back as pharonic Egypt, and possibly even further. Interesting though that is, sadly, these old cook books were just very simple pictorial recipes for food preparation.
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We hope you enjoy this 1991 Ics World Championship Bowl Of Red C recipe.
