Blue Ribbon Chili 1992 Recipe

• 3 lb Cubed sirloin -- London Broil Tri-tip
• 4 Tbsp. Wesson oil
• 6 ounce Sausage
• 1 x 14 1/2 ounce can beef broth
• 1 x 8 ounce can Hunts tomato sauce
• 1 x 6 ounce can Snap-e-Tom
• 1 x 12 ounce can Budweiser
• 11 Tbsp. Gebhardt chili pwdr
• 1 tsp Garlic pwdr
• 1 Tbsp. Onion pwdr
• 2 tsp Tabasco brand Pepper sauce
• 1 Tbsp. Cumin -- Salt to taste

1. Saute/fry beef in oil.
2. Fry sausage till done and drain well.
3. Put beef, sausage and one half can of beef broth in your favorite chili pot and bring to slow simmer.
4. Add in tomato sauce, Snap-e-Tom, 6 ounce of Budweiser (drink the rest), 6 Tbsp chili pwdr, garlic pwdr, onion pwdr, and 1 tsp of TABASCO.
5. Simmer slowly for about 1 hour 30 min or possibly till meat is tender.
6. Add in remaining 5 Tbsp of chili pwdr, 1 tsp of TABASCO and cumin.
7. Simmer another 30 minutes.
8. Salt to taste.

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

Taken from cookeatshare.com/recipes/blue-ribbon-chili-1992-87628 (may not work)