Cincinnati chili (l.a. times)

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Recipe by: proseria

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------LARRY LUTTROPP FVKC70A------------------------

----------------L.A. TIMES FOOD SECTION 2/94---------------------
1 1/2 lb Ground beef 1 Bay leaf
2 md Onions; chopped 1 ts Ground cumin
2 cl Garlic; minced 1/2 ts Marjoram
1 cn (8 oz) tomato sauce 1/2 ts Ground coriander
1 cn (6 oz) tomato paste 1/2 ts Ground cardamom
1 qt Water ds Ground cinnamon
3 tb Chili powder Cayenne pepper
1 tb Vinegar 1 tb Sygar
1/2 ts Black pepper Salt

Brown beef, onions and garlic in large heavy pot. Spoon off excess
fat and grind mixture in food processor until meaty in consistency.
Return to pot.
Add tomato sauce and paste, water, chili powder, vinegar, pepper,
bay leaf, cumin, marjoram, coriander, cardamom, cinnamon and cayenne,
sugar and salt to taste. Bring to boil. Cover and simmer 1 to 2 hours
or until thick, stirring occasionally.
Serve alone or over cooked spaghetti with shredded cheddar cheese
and chopped onions, if desired. Makes 6 to 8 servings.
Each of 6 servings contains about: 287 calories; 382 mg sodium; 64
mg cholesterol; 18 grams fat; 14 grams carbohydrates; 17 grams
protein; 1.67 grams fiber.
Presented by: Rose Rosti, L.A. Times, Culinary SOS