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E1989 Ics World Championship Bowl Of Redf

Yield: 1 Servings

Ingredients and directions for this recipe

3 lb Cubed top round
2 md Onions; grated
2 lg Garlic cloves; minced
2 10oz cans chicken broth
1 6oz can hunt's tomato paste
7 Tbsp gebhardt chili powder
2 tb Ground cumin
2 ts Tabasco pepper sauce
1 c Water

Recipe by: HBWK07A Chuck Ozburn Saute beef in skillet and put in
your favorite chili pot; simmer, covered, with onion, garlic, water
and broth for 1 hour and 30 minutes; add tomato paste, chili powder,
cumin and Tabasco pepper sauce; stir and let cook on low for about
another hour; add HOT water as needed; after three hours from when
you started, serve with another dash of Tabasco pepper sauce to
taste. Tarantula Jack Montana State Champion

See also:
Previous recipe E. Michura's Overnight French Toast W/cinnamo
Next recipe E1990 Ics World Championship Bowl Of Redf

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