Shaye's cincinnati skyline chili
8 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | pounds | Ground beef |
3 | cups | ;Water |
15 | ounces | Tomato sauce |
¼ | teaspoon | Garlic power |
2 | Bay leaves | |
1 | 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 |
Directions
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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