| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Chili, Main dish, Ethnic, Mexican |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Cubed Sirloin or London Broil |
| 4 |
tb |
Wesson oil |
| 6 |
oz |
Saussage |
| 8 |
oz |
Can of Hunts Tomato Sauce |
| 6 |
oz |
Can Snap-E-Tom |
| 12 |
oz |
Can Budweiser |
| 11 |
tb |
Gebhardt Chili Powder |
| 1 |
ts |
Garlic Powder |
| 1 |
tb |
Onion Powder |
| 1 |
tb |
Cumin |
| 2 |
ts |
Tobasco Pepper Sauce |
|
|
Salt to taste. |
INSTRUCTIONS
Saute beef in Wesson oil. Fry sausage till done and drain well. Put beef
and sausage in your favorite chili pot!
Add 8 oz. can of Hunts Tomato Sauce, Snap-E-Tom, 6 oz. Budweiser (drink the
other 6 oz), and bring to a simmer. Add 6 Tbsp of Geghardt Chili Powder, 1
tsp of Garlic Powder, 1 Tbsp of Onion Powder, 1 Tbsp Tabasco Pepper Sauce.
Simmer slowly for about an hour and 30 minutes.
Add the remaining 5 Tbsp of Gebhardt Chili Powder, 1 Tbsp of Cumin, 1 tsp
of Tabasco Pepper Sauce. Simmer for 30 minutes. Salt to taste.
This prescription is good for what ails ya! It is known to cure Lumbago,
Mange, Dry Rot, Blind Staggers and a bad Hang Over. As a precaution for
those stomach burners, keep a bottle of Pepto-Bismol handy.
This will serve 6-8 hungry interns.
Ed Pierczynski, M.D.
1992 World's Champion Chili Cook Carson City, Nevada.
1992 WORLD'S CHAMPIONSHIP CHILI ($25,000 WINNING RECIPE)
Food & Wine RT [*] Category 2, Topic 4 Message 28 Wed Nov 11, 1992
A.JANSSEN [ART/KAREN J] at 21:03 EST
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator, net/node 004/005
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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