| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chili |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Cubed top round |
| 2 |
md |
Onions; grated |
| 2 |
lg |
Garlic cloves; minced |
| 2 |
|
10oz cans chicken broth |
| 1 |
|
6oz can hunt's tomato paste |
| 7 |
|
Tbsp gebhardt chili powder |
| 2 |
tb |
Ground cumin |
| 2 |
ts |
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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