1991 Ics World Championship Bowl Of Red C Recipe

• 3 lb Beef, cubed or possibly coarse grou
• 8 ounce Grnd pork
• 1 Tbsp. Flour
• 1 Tbsp. Wesson oil
• 1/3 c. Chopped onion
• 1/2 Tbsp. Granulated garlic
• 1 can Beef stock
• 2 can Chicken stock
• 1 can (8 ounce) hunt's tomato sauce
• 1/2 Tbsp. Cumin
• 1 can (4 ounce) mild green chilies
• 1 x Jalapeo pepper, seeded & chopped
• 1 tsp Black pepper
• 3 Tbsp. Gebhardt chili pwdr
• 4 ounce Hunt's tomato sauce
• 4 Tbsp. Gebhardt chili pwdr
• 2 Tbsp. Mild new mexico chili pwdr
• 2 Tbsp. Cumin
• 1 tsp Granulated garlic
• 1 tsp Tabasco pepper sauce
• 1/2 tsp Brown sugar

1. Saute/fry meat in oil, drain and add in to a 4-qt cooking pot; add in all remaining ingredients in Part 1 and simmer, covered, for 1 hour and 30 min; uncover, add in all ingredients in Part 2 and simmer for 45 min.

beef, pork, flour, wesson oil, onion, garlic, stock, chicken, tomato sauce, cumin, green chilies, jalapeo pepper, black pepper, gebhardt chili pwdr, tomato sauce, gebhardt chili pwdr, cumin, garlic, pepper sauce, brown sugar

Taken from cookeatshare.com/recipes/1991-ics-world-championship-bowl-of-red-c-61417 (may not work)