Cincinnati chili (l.a. times)

Yield: 6 servings

Measure Ingredient
1½ pounds Ground beef
2 mediums Onions; chopped
2 cloves Garlic; minced
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
1 quart Water
3 tablespoons Chili powder
1 tablespoon Vinegar
½ teaspoon Black pepper
1 Bay leaf
1 teaspoon Ground cumin
½ teaspoon Marjoram
½ teaspoon Ground coriander
½ teaspoon Ground cardamom
dash Ground cinnamon
Cayenne pepper
1 tablespoon Sygar
Salt

LARRY LUTTROPP FVKC70A

L.A. TIMES FOOD SECTION 2/94

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; 1⅔ grams fiber.

Presented by: Rose Rosti, L.A. Times, Culinary SOS

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