Greek chili

Yield: 1 servings

Measure Ingredient
4 cups Water
4 pounds Lean ground beef
2 mediums Onions, chopped
2 cans Tomato sauce (15-ounce
Cans)
4 Cloves garlic, finely
Chopped
3 tablespoons Chili powder
2 teaspoons Ground cinnamon
1½ teaspoon Salt
1 tablespoon Ground allspice (up to 1 1/2
Tablespoons)
1 teaspoon Ground cumin
½ teaspoon Ground red pepper
2 Bay leaves
2 tablespoons White vinegar
2 tablespoons Worcestershire sauce

Bring the water to a boil in a large Dutch oven or stockpot. Add the ground beef and boil for 30 minutes, stirring occasionally to crumble the meat. Remove and discard any fat from the top of the mixture, if desired. Stir in all of the other ingredients. Bring to a boil, then reduce the heat and simmer for 2 hours. Remove and discard the bay leaves before serving.

NOTE: "You may read this recipe and question boiling the ground beef in water instead of browning it. But we followed Judy's directions and came up with the same unusually smooth texture she does." Makes 10 cups.

[Judy Ring; Newport, Kentucky] [Ever-Changing Chili; Dana Adkins Campbell] [Southern Living; January 1995] Posted by Fred Peters.

From: Fred Peters Date: 07-28-95 (20:47) (19) (E)Cooking

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