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    Blue Ribbon Chili 1992


    Source of Recipe


    Ed Perczynski

    List of Ingredients




    3 pounds Cubed sirloin -- London Broil Tri-tip
    4 tablespoons Wesson oil
    6 ounces Sausage
    1 14 1/2 oz can beef broth
    1 8 oz can Hunts tomato sauce
    1 6 oz can Snap-e-Tom
    1 12 oz can Budweiser
    11 tablespoons Gebhardt chili powder
    1 teaspoon Garlic powder
    1 tablespoon Onion powder
    2 teaspoons Tabasco brand Pepper sauce
    1 tablespoon Cumin -- Salt to taste

    Recipe




    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.

 

 

 

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