E1990 Ics World Championship Bowl of Redf
- Part 1
- 3 lb Beef chuck tender; cubed
- 1 - 2 tbsp wesson oil
- 2 14 1/2oz cans beef broth
- 1 8oz can hunt's tomato sauce
- 4 ds Tabasco pepper sauce
- 1 1/2 tb Onion powder
- 3/4 ts Cayenne pepper
- 2 ts Beef bouillon granules
- 1 ts Chicken bouillon granules
- Part 2
- 3/4 ts Garlic powder
- 1 1/2 ts Cumin
- 3/4 ts White pepper
- 6 tb Gebhardt chili powder
- Salt to taste
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
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
