Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Part 1
3 lb Beef chuck tender; cubed
1 - 2 tbsp wesson oil
2 14 1/2oz cans beef broth
1 8oz can hunt's tomato sauce
4 ds Tabasco pepper sauce
1 1/2 tb Onion powder
3/4 ts Cayenne pepper
2 ts Beef bouillon granules
1 ts Chicken bouillon granules
Part 2
3/4 ts Garlic powder
1 1/2 ts Cumin
3/4 ts White pepper
6 tb Gebhardt chili powder
Salt to taste

Recipe by: HBWK07A Chuck Ozburn Brown meat in oil; cover with beef
broth; stir in all remaining ingredients in Part1; medium boil until
meat is tender, add HOT water as needed; 30 minutes before serving,
add the ingredients of Part 2 and simmer; serve with chilled
bottles of Yago Sant'Gria and Pillsbury Cornbread Twists. David
Valega Bethany, Oklahoma

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