| 3 lb Cubed sirloin, london broil | | Tri-tip | | 4 tbl Wesson oil | | 6 oz Sausage | | 1 x 14 12oz can beef broth | | 1 x 8oz can hunt's tomato sauce | | 1 x 6oz can snap-e-tom | | 1 x 12oz can budweiser | | 11 tbl Gebhardt chili powder | | 1 tsp Garlic powder | | 1 tbl Onion powder | | 2 tsp Tabasco pepper sauce | | 1 tbl Cumin | | Salt to taste |
| | Saute beef in oil; fry sausage until done and drainwell; put beef, sausage and 1/2 can of beef broth in your favorite chili pot and bring to a slow simmer; add tomato sauce , Snap-E-Tom, 6 ounces of Budweiser (drink the other 6 ounces), 6 tablespoons of chili powder , garlic powder, onion powder and 1 teaspoon of Tabasco peppersauce; simmer slowly for about 1 hour and 30 minutes, or until meat is tender; add remaining 5 tablespoons of chili powder, 1 teaspoon of Tabasco pepper sauce and cumin ; simmer for 30 minutes; salt to taste. Ed Pierczynski, M.D. Carson City, Nevada |
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