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Blue Ribbon Chili 1992

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 3 lbs 1362g / 48oz Cubed sirloin - London broil or tri-tip

    2. 4 tablespoons 60ml Wesson oil

    3. 6 oz 170g Sausage

    4. 1 Beef broth

    5. 1 Hunts tomato sauce

    6. 1 Snap-e-tom

    7. 1 Budweiser

    8. 11 tablespoons 165ml Gerhard chili powder

    9. 1 teaspoon 5ml Garlic powder

    10. 1 tablespoon 15ml Onion powder

    11. 2 teaspoons 10ml Tabasco brand pepper sauce

    12. 1 tablespoon 15ml Cumin - salt to taste

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Saute beef in oil. Fry sausage until done and drain well. Put beef, sausage and one half can of beef broth in your favorite chili pot and bring to slow simmer. Add tomato sauce, Snap-e-Tom, 6 oz of Budweiser (drink the rest), 6 Tbsp chili powder, garlic powder, onion powder, and 1 tsp of TABASCO. Simmer slowly for about 1 hour 30 minutes or until meat is tender. Add remaining 5 Tbsp of chili powder, 1 tsp of TABASCO and cumin. Simmer another 30 min. Salt to taste. Ed Perczynski, MD Carson City, Nevada

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