1990 ICS WORLD CHAMPIONSHIP BOWL OF RED

      Title: 1990 ICS WORLD CHAMPIONSHIP BOWL OF RED - B
  Categories: Chili, Beef
       Yield: 1 Servings
  
 MMMMM--------------------CHUCK OZBURN HBWK07A-------------------------
 
 MMMMM---------------------------PART 1--------------------------------
       3 lb Beef chuck tender; cubed
       1 tb 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 ts Cayenne pepper
       2 ts Beef bouillon granules
       1 ts Chicken bouillon granules
 
 MMMMM---------------------------PART 2--------------------------------
     3/4 ts Garlic powder
   1 1/2 ts Cumin
     3/4 ts White pepper
       6 tb 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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