1989 Ics World Championship Bowl Of Red – A
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef, Chili | 1 | Servings | |
INGREDIENTS
| 3 | lb | Cubed top round |
| 2 | Onions, grated | |
| 2 | Garlic cloves, minced | |
| 2 | 10 oz chicken broth | |
| 1 | 6 oz hunt's tomato paste | |
| 7 | T | Gebhardt chili powder |
| 2 | T | Ground cumin |
| 2 | t | Tabasco pepper sauce |
| 1 | c | Water |
INSTRUCTIONS
Recipe by: HBWK07A Chuck Ozburn Saute beef in skillet and put in your favorite chili pot; simmer, covered, with onion, garlic, water and broth for 1 hour and 30 minutes; add tomato paste, chili powder, cumin and Tabasco pepper sauce; stir and let cook on low for about another hour; add HOT water as needed; after three hours from when you started, serve with another dash of Tabasco pepper sauce to taste. Tarantula Jack Montana State Champion From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 268
Calories From Fat: 70
Total Fat: 7.7g
Cholesterol: 0mg
Sodium: 2662.1mg
Potassium: 1271.5mg
Carbohydrates: 29.1g
Fiber: 5.1g
Sugar: 12g
Protein: 21.6g