| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Tex-Mex | Tex-mex, Main dish, Beef | 1 | Servings |
INGREDIENTS
| 3 | lb | Cubed sirloin — London |
| Broil | ||
| Tri-tip | ||
| 4 | tb | Wesson oil |
| 6 | oz | Sausage |
| 1 | 14 1/2 oz can beef broth | |
| 1 | 8 oz can Hunts tomato sauce | |
| 1 | 6 oz can Snap-e-Tom | |
| 1 | 12 oz can Budweiser | |
| 11 | tb | Gebhardt chili powder |
| 1 | ts | Garlic powder |
| 1 | tb | Onion powder |
| 2 | ts | Tabasco brand Pepper sauce |
| 1 | tb | Cumin — Salt to taste |
INSTRUCTIONS
Saute beef in oil. Fry sausage until done and drain well. Put beef, sausage and one half can of beef broth in your favorite chili pot and bring to slow simmer. Add tomato sauce, Snap-e-Tom, 6 oz of Budweiser (drink the rest), 6 Tbsp chili powder, garlic powder, onion powder, and 1 tsp of TABASCO. Simmer slowly for about 1 hour 30 minutes or until meat is tender. Add remaining 5 Tbsp of chili powder, 1 tsp of TABASCO and cumin. Simmer another 30 min. Salt to taste. Ed Perczynski, MD Carson City, Nevada Message 102 Tue Nov 30, 1993 A.JANSSEN [ART/KAREN J] MM By Cuz Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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