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Title: Shaye's Cincinnati Skyline Chili Categories: Damyankee, Stews, Beef Yield: 8 Servings 2 lb Ground beef 3 c ;Water 15 oz Tomato sauce 1/4 ts Garlic power 2 Bay leaves 1 Onion; chopped 1 ts Ground cinnamon 1 ts Worcestershire sauce 1 1/2 ts Salt 2 ts Cumin 1 1/2 ts Vinegar 1 tb Chili powder 1 1/2 ts Ground allspice 1/2 ts Crushed red pepper Mix ground beef and water until soupy. Mix in other ingredients. Simmer, uncovered 3 hours. Stir occasionally. Note: Top with grated Cheddar, onions, chili beans or use as sauce over noodles or spaghetti. This recipe is courtesy Shaye, c/o Culinary SOS, L.A. Times. Charlie Baden Institute for Chili Studies P.O.Box 3165-BF Costa Mesa CA 92628 TIMESAVING FOOTNOTE: I am now a firm believer in buying the "Shredded Beef" at your supermarker butcher counter, which dispenses almost entirely with the chopping process. Another alternative is to find a butcher with a "chili plate" for a coarse grind. Make sure you let it cook at least 3 hours --6 or 12 hours is even better. Submitted By SAM WARING From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |