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Categories:
beef roast beef broth water tomato sauce Wesson oil onion powder beef bouillon granules chicken bouillon granule garlic season salt paprika Texas chili powder ground red chili pepper cumin garlic season salt Texas chili powder Gebhardt chili powder cumin onion powder garlic powder Gebhardt chili powder Texas chili powder cumin Texas chili powder garlic powder
Viewed: 68 - Published at: 8 months agoIngredients
- 2 1/2 lbs cubed beef roast
- 28 ounces beef broth
- 2 cups water
- 28 ounces Hunts tomato sauce
- Wesson Oil
- 1st Spices
- 1 teaspoon msg
- 2 tablespoons onion powder
- 2 teaspoons beef bouillon granules
- 1 teaspoon chicken bouillon granule
- 1 teaspoon garlic powder
- 1/4 teaspoon season salt
- 1 tablespoon paprika
- 1 tablespoon texas chili powder
- 1 tablespoon ground red chili pepper
- 2nd Spices
- 1 teaspoon msg
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1/4 teaspoon season salt
- 1 tablespoon texas chili powder
- 1 tablespoon gebhardt chili powder
- 3rd Spices
- 1 1/2 teaspoons cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon gebhardt chili powder
- 1 tablespoon texas chili powder
- 4th Spices
- 1 1/2 teaspoons cumin
- 1 tablespoon texas chili powder
- 1/2 teaspoon garlic powder
Method
- Brown beef in 2 tsp 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 2-1/2 hr).
- 30 minutes before serving add 2nd spices and 2nd can of Hunts tomato sauce.
- 20 minutes before serving add 3rd spices.
- 10 minutes before serving in add 4th spices. Adjust to taste for salt and for heat add Tabasco Sauce.
