Blue Ribbon Chili 1992

Yield: 1 Servings

3 lb sirloin -- london, Cubed
1 broil
1 tri-tip
4 Tbsp wesson oil
6 oz 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 Tbsp gebhardt chili powder
1 tsp garlic powder
1 Tbsp onion powder
2 tsp tabasco brand pepper sauce
1 Tbsp cumin -- salt, To Taste

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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