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Chili

3 pounds cubed sirloin, London broil, or chili-tip
4 tablespoons vegetable oil
1 tablespoon onion powder
8 oz can tomato sauce
6 oz can Snap-E-Tom (spicy tomato juice)
12 oz can Budweiser

11 tablespoons Gebhardt Chili powder
1 teaspoon garlic powder
6 ounces bulk sausage
14-1/2 oz can beef broth
2 teaspoons Tabasco sauce
1 tablespoon cumin
salt

Saute beef in oil. Fry sausage until cooked through, drain well.
Place beef, sausage and 1/2 can broth in chili pot and bring to a
slow simmer. Add tomato sauce, Snap-E-Tom, 1/2 can Budweiser, 6
tablespoons chili powder, garlic powder, onion powder and 1 tesspoon
of Tabasco sauce. Simmer slowly about 1 1/2 hours or until meat
is tender.

Add remaining 5 tablespoons chili powder, cumin, 1 teaspoon Tabasco
sauce. Simmer 30 minutes. Add salt to taste.

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