Name: E1990 Ics World Championship Bowl of Redf
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

Tight races are lost when a runner chooses to look over his shoulder. It’s a strong temptation that needs to be resisted. Looking behind in many ways will deter our momentum going forward. The same is true in the spiritual race. We are commanded to “forget what lies behind.” Both our forgiven spiritual failures and successful spiritual efforts will significantly hinder us from “reaching forward to what lies ahead” (Phil 3:13).

Randy Smith

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

A Message from our Provider:

“Compassion is difficult to give away because it keeps coming back.”