1989 ICS World Championship Bowl Of Red Recipe - Cooking Index
1989 ICS World Championship Bowl Of Red Recipe - Cooking Index
| 3 lbs | Cubed top round | |
| 2 lbs | Onions - grated (medium) | |
| 2 lbs | Garlic cloves - minced (large) | |
| 2 x | Chicken broth - (10 oz) | |
| 1 x | Hunt's tomato paste - (6 oz) | |
| 7 tablespoons | Gebhardt chili powder | |
| 2 tablespoons | Ground cumin | |
| 2 teaspoons | Tabasco pepper sauce | |
| 1 cup | Water |
Saute beef in skillet and put in your favorite chili pot; simmer, covered, with onion, garlic, water and broth for 1 hour and 30 minutes; add tomato paste, chili powder, cumin and Tabasco pepper sauce; stir and let cook on low for about another hour; add HOT water as needed; after three hours from when you started, serve with another dash of Tabasco pepper sauce to taste.
Tarantula Jack Montana State Champion
Source:
Chuck Ozburn
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