1990 Ics World Championship Bowl Of Red B Recipe

• 3 lb Beef chuck tender, cubed
• 1 Tbsp. To 2 tb wesson oil
• 2 can (14 1/2 ounce) beef broth
• 1 can (8 ounce) hunt's tomato sauce
• 4 dsh Tabasco pepper sauce
• 11/2 Tbsp. Onion pwdr
• 3/4 tsp Cayenne pepper
• 2 tsp Beef bouillon granules
• 1 tsp Chicken bouillon granules
• 3/4 tsp Garlic pwdr
• 11/2 tsp Cumin
• 3/4 tsp White pepper
• 6 Tbsp. Gebhardt chili pwdr
• Salt to taste

1. Brown meat in oil; cover with beef broth; stir in all other ingredients in Part1; medium boil till meat is tender, add in Warm water as needed; 30 min before serving, add in the ingredients of Part 2 and simmer; serve with chilled bottles of Yago Sant'Gria and Pillsbury Cornbread Twists.
2. David Valega Bethany, Oklahoma

tender, wesson oil, beef broth, tomato sauce, pepper sauce, onion pwdr, cayenne pepper, bouillon granules, chicken, garlic, cumin, white pepper, gebhardt chili pwdr, salt

Taken from cookeatshare.com/recipes/1990-ics-world-championship-bowl-of-red-b-61413 (may not work)