Yield: 8 servings
Measure | Ingredient |
---|---|
2 pounds | Ground beef |
2 larges | Onions; minced |
35 \N | Whole black peppercorns |
6 \N | Bay leaved |
4 smalls | Red peppers |
¼ teaspoon | Crushed red pepper |
2 \N | Garlic cloves; whole |
6 ounces | Tomato paste |
3 cups | Water |
4 tablespoons | Chili powder |
1 teaspoon | Ground red pepper |
2½ tablespoon | Vinegar |
1½ teaspoon | Cinnamon |
1½ teaspoon | Ground allspice |
1 teaspoon | Worchestshire sauce |
1 teaspoon | Salt |
1 cup | Colby cheese; shredded |
\N \N | Pasta; cooked; hot |
Brown ground beef in skillet with onions. Drain fat. Place next 4 ingredients in a spice bag. Combine remaining ingredients, except cheese and pasta, in a large pot. Cook over low heat for 3-4 hours.
Don't forget to remove spice bag and whole garlic cloves. Serve over spaghetti or some type of pasta, topped with shredded Colby cheese and additional chopped onions if desired.