1989 ICS World Championship Bowl Of Red

Recipe Ingredients

3 lbs	1362g / 48oz	Cubed top round
2 lbs	908g / 32oz	Onions - grated (medium)
2 lbs	908g / 32oz	Garlic cloves - minced (large)
2		Chicken broth - (10 oz)
1		Hunt's tomato paste - (6 oz)
7 tablespoons	105ml	Gebhardt chili powder
2 tablespoons	30ml	Ground cumin
2 teaspoons	10ml	Tabasco pepper sauce
1 cup	237ml	Water

Recipe Instructions

Saute beef in skillet and put in your favorite chili pot; simmer, covered, with onion, garlic, water and broth for 1 hour and 30 minutes; add tomato paste, chili powder, cumin and Tabasco pepper sauce; stir and let cook on low for about another hour; add HOT water as needed; after three hours from when you started, serve with another dash of Tabasco pepper sauce to taste.

Tarantula Jack Montana State Champion

Source:
Chuck Ozburn

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