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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Ed Pierczynski
Servings: 6-8
3 pounds cubed sirloin, London Broil or Tri-Tip
4 tablespoons Wesson oil
6 ounce Sausage
1 14 ½ ounce can beef broth
8 ounce can of Hunts tomato sauce
6 ounce can Snap-E-Tom
12 ounce can Budweiser
11 tablespoons Gebhardt chili powder
1 teaspoon garlic powder
1 tablespoon onion powder
1 tablespoon cumin
2 teaspoon Tabasco sauce
Salt to taste
Sauté beef in Wesson oil. Fry sausage till 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 8 ounce can of Hunts tomato sauce, Snap-E-Tom, 6 ounces of Budweiser (drink the other 6 ounces), 6 tablespoons of Gebhardt chili powder, 1 teaspoon of garlic powder, 1 tablespoon of onion powder, and 1 teaspoon Tabasco Sauce.
Simmer slowly for about an hour and 30 minutes or until meat is tender.
Add the remaining 5 tablespoons of Gebhardt chili powder, 1 tablespoon of cumin, 1 teaspoon Tabasco sauce. Simmer for 30 minutes, Salt to taste.
This prescription is good for what ails ya! It is known to cure Lumbago, Mange, Dry Rot, Blind Staggers and a bad Hang Over. As a precaution for those stomach burners, keep a bottle of Gaviscon handy.