| 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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