http://www.chilicookoff.com/Winner/WC_2004.asp


--=3D Dago Reds Wop 'n Good Chili =3D--

Instructions:
Brown 4 lbs cubed tri-tip with 3 tsp salt and 1=BD tsp white pepper.
Place in stock pot and simmer on low heat for 3 hrs.

Add:
2 Cans Chicken Broth
1 Can El Pato Tomato Sauce
1 Small Can Spicey V-8 Juice
1 tbs Onion Powder
2 tsp Garlic Powder
2 tbs Chili Powder (Gebhardt's)

@ 1 =BD hrs Add:
2 tbs chili powder (Gebhardt's)
5 tsp cumin
=BC tsp msg
1 tbs tabasco sauce

@ 2 hrs Add:
1 tsp New Mexico hot chili powder
1 =BD tsp tabasco sauce
=BC tsp red jalapeno powder
1 tbs chili powder (Gebhardt's)
Salt to taste

@ 2 =BD hrs Add:
5 tsp arrowroot (mix with water to form paste)
1 tsp garlic powder
1 tsp brown sugar
=BD tsp red jalapeno powder
=BD tsp cumin
Salt to taste
---

Sheldon

>"Sheldon" wrote in message
roups.com...
>http://www.chilicookoff.com/Winner/WC_2004.asp


>--= Dago Reds Wop 'n Good Chili =--

<snip recipe>
>---

>Sheldon

Since you seem to be on a WOP/Dago kick here's one for you. Most every old
neighborhood restaurant in New Orleans has a WOP salad on the menu.

http://www.gumbopages.com/food/app/wop-salad.html

WOP salads are good eating.

-Mike