| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chili | 1 | Servings | |
INGREDIENTS
| Part 1 | ||
| 3 | lb | Beef chuck tender; cubed |
| 1 – 2 tbsp wesson oil | ||
| 2 | 14 1/2oz cans beef broth | |
| 1 | 8oz can 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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