Cincinnati Chili (l.a. Times) Recipe
Tagged in Chili
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Directions
ds Ground cinnamon Cayenne pepper 1 tb Sygar Salt Brown beef, onions and garlic in large heavy pot.
Spoon off excess fat and grind mixture in food processor until meaty in consistency. Return to pot.
Add tomato sauce and paste, water, chili powder, vinegar, pepper, bay leaf, cumin, marjoram, coriander, cardamom, cinnamon and cayenne, sugar and salt to taste. Bring to boil. Cover and simmer 1 to 2 hours or until thick, stirring occasionally.
Serve alone or over cooked spaghetti with shredded cheddar cheese and chopped onions, if desired.
Ingredients
- 1 1/2 pounds Ground beef
- 2 medium Onions -- chopped
- 20 milliliters Garlic -- minced
- 1 can (8 oz) tomato sauce
- 1 can (6 oz) tomato paste
- 1 quart Water
- 3 tablespoons Chili powder
- 1 tablespoon Vinegar
- 1/2 teaspoon Black pepper
- 1 Bay leaf
- 1 teaspoon Ground cumin
- 1/2 teaspoon Marjoram
- 1/2 teaspoon Ground coriander
- 1/2 teaspoon Ground cardamom
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