E1990 Ics World Championship Bowl Of Redf

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Donald S. Whitney

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	T	Onion powder
3/4	t	Cayenne pepper
2	t	Beef bouillon granules
1	t	Chicken bouillon granules
		Part 2
3/4	t	Garlic powder
1 1/2	t	Cumin
3/4	t	White pepper
6	T	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:

“God will ultimately have HIS way, not yours!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 5827 Calories From Fat: 4229 Total Fat: 468.4g Cholesterol: 1401.9mg Sodium: 6049.2mg Potassium: 3896mg Carbohydrates: 14.1g Fiber: 3g Sugar: 1.3g Protein: 363.1g