E1990 Ics World Championship Bowl Of Redf
Ingredients| 1 part 1 3 lb beef chuck tender, cubed 1 1 - 2 tbsp wesson oil 2 14 1/2oz cans beef broth 1 8oz can 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 1 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 |
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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
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E1991 Ics World Championship Bowl Of Redf
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