E1992 Ics World Championship Bowl of Redf
- 3 lb Cubed sirloin, london broil
- Tri-tip
- 4 tb Wesson oil
- 6 oz 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 tb Gebhardt chili powder
- 1 ts Garlic powder
- 1 tb Onion powder
- 2 ts Tabasco pepper sauce
- 1 tb Cumin
- Salt to taste
Recipe by: HBWK07A Chuck Ozburn Saute beef in oil; fry sausage until
done and drainwell; put beef, sausage and 1/2 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
done and drainwell; put beef, sausage and 1/2 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
