Title: Cincinnati Chili
Categories: Chili, Times, Ground beef
Yield: 6 Servings

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

------------------------L.A. TIMES FOOD SECTION 2/94------------------------
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

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini