| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | servings | ||
INGREDIENTS
| 3 | lb | Cubed meat |
| 3 | tb | San Antonio Red |
| 1 | tb | New Mexico Lt |
| 1 | tb | FtWorth Lt |
| 2 1/2 | tb | Gebhardt |
| 2 1/2 | tb | Cumin |
| 1/2 | tb | Salt |
| 1/2 | ts | Accent |
| 1 | cn | Chicken Broth |
| 1/2 | cn | Beef Broth |
| 1 | cn | (10 3/4 oz) Hunt's Puree |
| 2 | ts | Crushed Garlic |
| 1 1/4 | c | Onion |
| 1 | cn | Chopped Green chilies |
| 3 | tb | Gebhardt |
| 1 1/2 | tb | Cumin |
| 1/4 | ts | Black Pepper |
| 1/4 | ts | Red Pepper |
| 1 | ts | Salt |
INSTRUCTIONS
A B Add "A" at first - 2 1/4 hours cook time. Add "B" 1/2 Hour before Turn In. Simmer for 1/2 hour and taste at end to Correct salt and heat Posted to bbq-digest by "James Hedrick" <ticc94@worldnet.att.net> on Mar 15, 1999, converted by MM_Buster v2.0l.
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