Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Ground beef |
| 2 larges | Onions; minced |
| 35 \N | Whole black peppercorns |
| 6 \N | Bay leaves; crushed |
| 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 |
PATTI - VDRJ67A
Brown ground beef in skillet with onions. Drain fat. Place next 4 ingredients in a spice bag. Combine remaining ingredients, except cheese and pasta, with ground beef, onions, and spice bag, 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. This comes out almost black in color and is VERY HOT! From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini