Cooking Recipe Cincinnati Chili (L.A. Times)

Recipe Ingredients

LARRY LUTTROPP FVKC70A

1 1/2 lb Ground beef

2 md Onions; chopped

2 cl Garlic; minced

1 cn (8 oz) tomato sauce

1 cn (6 oz) tomato paste

1 qt Water

3 tb Chili powder

1 tb Vinegar

1/2 ts Black pepper

1 Bay leaf

1 ts Ground cumin

1/2 ts Marjoram

1/2 ts Ground coriander

1/2 ts Ground cardamom

ds Ground cinnamon

Cayenne pepper

1 tb Sygar

Salt

Directions

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

Categories matching this recipe

times ,Ground beef ,Chili