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1992 Ics World Championship Bowl Of Red - D
pork, beef, chili
----CHUCK OZBURN HBWK07A----
3 lb cubed sirloin, london broil
1 tri-tip
4 tablespoon wesson oil
6 oz sausage
1 14 1/2oz can beef broth
1 8oz can hunt's tomato sauce
1 6oz can snap-e-tom
1 12oz can budweiser
11 tablespoon gebhardt chili powder
1 teaspoon garlic powder
1 tablespoon onion powder
2 teaspoon tabasco pepper sauce
1 tablespoon cumin
1 salt to taste
Recipe by: HBWK07A Chuck Ozburn Saute beef in oil; fry sausage until done and drainwell; put beef, sausage and 1/2 can of beef broth in your favorite chili pot and bring to a slow simmer; add tomato sauce, Snap-E-Tom, 6 ounces of Budweiser (drink the other 6 ounces), 6 tablespoons of chili powder, garlic powder, onion powder and 1 teaspoon of Tabasco peppersauce; simmer slowly for about 1 hour and 30 minutes, or until meat is tender; add remaining 5 tablespoons of chili powder, 1 teaspoon of Tabasco pepper sauce and cumin; simmer for 30 minutes; salt to taste. Ed Pierczynski, M.D. Carson City, Nevada
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