1990 Ics World Championship Bowl Of Red B Recipe
Servings: 8
Ingredients
- 3 lb Beef chuck tender, cubed
- 1 Tbsp. To 2 tb wesson oil
- 2 can (14 1/2 ounce) beef broth
- 1 can (8 ounce) hunt's tomato sauce
- 4 dsh Tabasco pepper sauce
- 11/2 Tbsp. Onion pwdr
- 3/4 tsp Cayenne pepper
- 2 tsp Beef bouillon granules
- 1 tsp Chicken bouillon granules
- 3/4 tsp Garlic pwdr
- 11/2 tsp Cumin
- 3/4 tsp White pepper
- 6 Tbsp. Gebhardt chili pwdr
- Salt to taste
Directions
- Brown meat in oil; cover with beef broth; stir in all other ingredients in Part1; medium boil till meat is tender, add in Warm water as needed; 30 min before serving, add in 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 8 servings | |
| Calories 296 | |
| Calories from Fat 86 | 29% |
| Total Fat 9.61g | 12% |
| Saturated Fat 3.16g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 469mg | 20% |
| Potassium 690mg | 20% |
| Total Carbs 6.56g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.1g | 2% |
| Protein 44.13g | 71% |
