1992 ICS WORLD CHAMPIONSHIP BOWL OF RED

      Title: 1992 ICS WORLD CHAMPIONSHIP BOWL OF RED - D
  Categories: Chili, Beef, Pork
       Yield: 1 Servings
  
 MMMMM--------------------CHUCK OZBURN HBWK07A-------------------------
       3 lb Cubed sirloin, london broil
            Tri-tip
       4 tb 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 tb Gebhardt chili powder
       1 ts Garlic powder
       1 tb Onion powder
       2 ts Tabasco pepper sauce
       1 tb Cumin
            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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