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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Kathy LeGear
World Champion 1998
2-½ pounds Cubed Beef Roast
2 cans Beef Broth
2 cups Water
2 cans Hunts tomato Sauce
Wesson Oil
1st Spices:
1 teaspoon MSG
2 tablespoon onion powder
2 teaspoon Beef granules
1 teaspoon Chicken granules
1 teaspoon garlic powder
¼ teaspoon season salt
1 tablespoon paprika
1 tablespoon Texas chili powder
1 tablespoon ground chili pepper
2nd Spices:
1 teaspoon MSG
2 teaspoon cumin
1 teaspoon garlic powder
¼ teaspoon season salt
1 tablespoon Texas chili powder
1 tablespoon Gebhardt chili powder
3rd Spices:
1-½ teaspoon cumin
1 teaspoon onion powder
½ teaspoon garlic powder
1 tablespoon Gebhardt chili powder
1 tablespoon Texas chili powder
4th Spices:
1-½ teaspoon cumin
1 tablespoon Texas chili powder
½ teaspoon garlic powder
Brown beef in 2 teaspoon Wesson Oil. Add 2 cans beef broth, 2 cups water, 1 can Hunts tomato Sauce and 1st spices. Bring to boil, cover and cook at medium boil until beef is almost tender (approx 2-½ hr). 30 minutes before turn in add 2nd spices and 2nd can of Hunts tomato sauce. 20 minutes before turn in add 3rd spices. 10 minutes before turn in add 4th spices. Adjust to taste for salt and for heat add Tabasco Sauce.