Title: 1991 Ics World Championship Bowl of Red - C
Categories: Chili Beef Pork Easy Ground
Yield: 1 Servings
| CHUCK OZBURN HBWK07A |
| PART 1 |
| 3 | lb | Beef; cubed or coarse grou |
| 8 | oz | Ground pork |
| 1 | tb | Flour |
| 1 | tb | Wesson oil |
| 1/3 | c | Minced onion |
| 1/2 | tb | Granulated garlic |
| 1 | cn | Beef stock |
| 2 | cn | Chicken stock |
| 1 | cn | (8 oz) hunt's tomato sauce |
| 1/2 | tb | Cumin |
| 1 | cn | (4 oz) mild green chilies |
| 1 | | Jalapeo pepper; seeded & minced |
| 1 | ts | Black pepper |
| 3 | tb | Gebhardt chili powder |
| PART 2 |
| 4 | oz | Hunt's tomato sauce |
| 4 | tb | Gebhardt chili powder |
| 2 | tb | Mild new mexico chili powder |
| 2 | tb | Cumin |
| 1 | ts | Granulated garlic |
| 1 | ts | Tabasco pepper sauce |
| 1/2 | ts | Brown sugar |
| R | ecip | e by: HBWK07A Chuck Ozburn |
Saute meat in oil, drain and add to a 4-quart cooking pot; add all
other ingredients in Part 1 and simmer, covered, for 1 hour and 30 minutes;
uncover, add all ingredients in Part 2 and simmer for 45 minutes.
Randy Robinson Columbus, Ohio (representing the state of Kentucky)