| 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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