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E1990 Ics World Championship Bowl Of Redf

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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

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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


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