Recipe - 1990 Ics World Championship Bowl Of Red - B

CHUCK OZBURN HBWK07A

PART 1
3 pound Beef chuck tender; cubed
1 tablespoon To 2 tablespoon wesson oil
2 cn (14 One half oz) beef broth
1 cn (8 oz) hunt's tomato sauce
4 ds Tabasco pepper sauce
1 One half tablespoon Onion powder
Three fourths teaspoon Cayenne pepper
2 teaspoon Beef bouillon granules
1 teaspoon Chicken bouillon granules

PART 2
Three fourths teaspoon Garlic powder
1 One half teaspoon Cumin
Three fourths teaspoon White pepper
6 tablespoon 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

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