This is a print preview of "1990 Ics World Championship Bowl Of Red B" recipe.

1990 Ics World Championship Bowl Of Red B Recipe
by Global Cookbook

1990 Ics World Championship Bowl Of Red B
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  Servings: 8

Ingredients

  • 3 lb Beef chuck tender, cubed
  • 1 Tbsp. To 2 tb wesson oil
  • 2 can (14 1/2 ounce) beef broth
  • 1 can (8 ounce) hunt's tomato sauce
  • 4 dsh Tabasco pepper sauce
  • 11/2 Tbsp. Onion pwdr
  • 3/4 tsp Cayenne pepper
  • 2 tsp Beef bouillon granules
  • 1 tsp Chicken bouillon granules
  • 3/4 tsp Garlic pwdr
  • 11/2 tsp Cumin
  • 3/4 tsp White pepper
  • 6 Tbsp. Gebhardt chili pwdr
  • Salt to taste

Directions

  1. Brown meat in oil; cover with beef broth; stir in all other ingredients in Part1; medium boil till meat is tender, add in Warm water as needed; 30 min before serving, add in the ingredients of Part 2 and simmer; serve with chilled bottles of Yago Sant'Gria and Pillsbury Cornbread Twists.
  2. David Valega Bethany, Oklahoma