1990 Ics World Championship Bowl of Red - B

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1990 Ics World Championship Bowl of Red - B Ingredients

CHUCK OZBURN HBWK07A	2 ts Beef bouillon granules
PART 1	1 ts Chicken bouillon granules
3 lb Beef chuck tender; cubed	PART 2
1 tb To 2 tb wesson oil	3/4 ts Garlic powder
2 cn (14 1/2 oz) beef broth	1 1/2 ts Cumin
4 ds Tabasco pepper sauce	3/4 ts White pepper
1 1/2 tb Onion powder	6 tb Gebhardt chili powder
3/4 ts Cayenne pepper	Salt to taste

Instructions for 1990 Ics World Championship Bowl of Red - B

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 SantGria and Pillsbury Cornbread Twists. David Valega Bethany, Oklahoma From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: BeefCuisine: Uncategorized