Category: Beef

CHUCK OZBURN HBWK07A





PART 1



3 lb Beef chuck tender, cubed

1 tbsp To 2 tb wesson oil

2 can (14 1/2 oz) beef broth

1 can (8 oz) hunt's tomato sauce

4 dash Tabasco pepper sauce

1 1/2 tbsp Onion powder

3/4 tsp Cayenne pepper

2 tsp Beef bouillon granules

1 tsp Chicken bouillon granules



PART 2



3/4 tsp Garlic powder

1 1/2 tsp Cumin

3/4 tsp White pepper

6 tbsp 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



From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini