1990 Ics World Championship Bowl Of Red - B Recipe
 |
|
Ingredients : 1990 Ics World Championship Bowl Of Red - B Recipe
CHUCK OZBURN HBWK07A
PART 1
3 lb Beef chuck tender, cubed
1 tbsp To 2 tb wesson oil
2 cans beef broth, (14 1/2 oz)
1 can hunt's tomato sauce, (8 oz)
4 dashes Tabasco pepper sauce
1 1/2 tbsp Onion powder
3/4 tsp Cayenne pepper
2 tsp Beef bouillon granules
1 tsp Chicken bouillon granules
PART 2
3/4 tsp Garlic powder
1 1/2 tsp Cumin
3/4 tsp White pepper
6 tbsp Gebhardt chili powder
Salt to taste
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
Converted by MC_Buster.
If you liked this 1990 Ics World Championship Bowl Of Red - B Recipe, you may be interested the following related recipes:
Miscellaneous Recipes
Related Sites:
Office of Research and Graduate Studies - Rice University - Houston ...
News, programs, facilities, post docs, technology transfer, and sponsored research.