| PART 1 | | 3 lb Beef chuck tender, cubed | | 1 tbl To 2 tb wesson oil | | 2 can (14 12 oz) beef broth | | 1 can (8 oz) hunt's tomato sauce | | 4 dsh Tabasco pepper sauce | | 1 1/2 tbl Onion powder | | 3/4 tsp Cayenne pepper | | 2 tsp Beef bouillon granules | | 1 tsp Chicken bouillon granules | | PART 2 | | 3/4 tsp Garlic powder | | 1 1/2 tsp Cumin | | 3/4 tsp White pepper | | 6 tbl Gebhardt chili powder | | Salt to taste |
| | Brown meat in oil; cover with beef broth; stir in all remaining ingredients in Part1; medium boil until meat is tender, add HOT water as needed; 30 minutes before serving, add 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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