Shaye's cincinnati skyline chili

Yield: 8 servings

Measure Ingredient
2 pounds Ground beef
3 cups ;Water
15 ounces Tomato sauce
¼ teaspoon Garlic power
2 \N Bay leaves
1 \N Onion; chopped
1 teaspoon Ground cinnamon
1 teaspoon Worcestershire sauce
1½ teaspoon Salt
2 teaspoons Cumin
1½ teaspoon Vinegar
1 tablespoon Chili powder
1½ teaspoon Ground allspice
½ teaspoon 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.

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