1992 Ics World Championship Bowl Of Red D Recipe

• 3 lb Cubed sirloin, london broil
• Tri-tip
• 4 Tbsp. Wesson oil
• 6 ounce Sausage
• 1 x 14 1/2oz can beef broth
• 1 x 8oz can hunt's tomato sauce
• 1 x 6oz can snap-e-tom
• 1 x 12oz can budweiser
• 11 Tbsp. Gebhardt chili pwdr
• 1 tsp Garlic pwdr
• 1 Tbsp. Onion pwdr
• 2 tsp Tabasco pepper sauce
• 1 Tbsp. Cumin
• Salt to taste

1. Saute/fry beef in oil; fry sausage untildone and drainwell; put beef, sausage and 1/2 can of beef broth in your favorite chili pot and bring to a slow simmer; add in tomato sauce, Snap-E-Tom, 6 ounces of Budweiser (drink the other 6 ounces), 6 Tbsp.
2. of chili pwdr, garlic pwdr, onion pwdr and 1 tsp.
3. of Tabasco peppersauce; simmer slowly for about 1 hour and 30 min, or possibly till meat is tender; add in remaining 5 Tbsp.
4. of chili pwdr, 1 tsp.
5. of Tabasco pepper sauce and cumin; simmer for 30 min; salt to taste.
6. Ed Pierczynski, M.D.
7. Carson City, Nevada

broil, tri, wesson oil, sausage, beef broth, tomato sauce, budweiser, gebhardt chili pwdr, garlic, onion pwdr, pepper sauce, cumin, salt

Taken from cookeatshare.com/recipes/1992-ics-world-championship-bowl-of-red-d-61421 (may not work)