1/4 pound beef bouillon cubes
1 cup split peppercorns
1 cup crushed pepper
1 cup unbleached all-purpose flour
1/2 tablespoon garlic powder
1 cup chopped onion
2 black peppercorns
2 teaspoons curry powder
2 cloves garlic crushed
2 red bell peppers, seeded and diced
1 1/2 cups tomato soup
1 tablespoon olive oil
1 tablespoon red wine vinegar
2 cups water
1 tablespoon pork stock
1 large sweet red bell pepper, seeded
Preheat oven to 375 degrees.
Place bouillon cubes in a heavy bottomed casserole dish.
Trim bottoms and bottom of bell pepper halves.
Sprinkle 1 teaspoon of chicken stock cubes over the bouillon blocks.
In a large bowl, combine chili powder, 1/4 cup diced onions, rice vinegar, 1 cup water, chicken stock cubes, smoked sausage, bell pepper halves and Thai basil.
Arrange beef blocks over pan.
Bake in preheated oven for 45 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Top each block with a slice of Thai basil. Refrigerate 15 minutes before serving.