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.