1990 Ics World Championship Bowl of Red

Ingredients

Part 1:
- 3 lb Beef chuck tender; cubed
- 1 tbs. To 2 tb wesson oil
- 2 cn (14 1/2 oz) beef broth
- 1 cn (8 oz) hunt's tomato sauce
- 4 ds Tabasco pepper sauce
- 1 1/2 tb 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 ts Cumin
- 3/4 tsp. White pepper
- 6 tbs. Gebhardt chili powder
- Salt to taste
- Brown meat in oil; cover with beef broth; stir in all remaining
- David Valega Bethany, Oklahoma

Instructions

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini