Cooking Recipe 1990 Ics World Championship Bowl Of Red - B
Recipe Ingredients
CHUCK OZBURN HBWK07A
PART 1
3 lb
Beef chuck tender; cubed
1 tb
To 2 tb wesson oil
2 cn
(14 1/2 oz) beef broth
1 cn
(8 oz) 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
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