| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chili |
10 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef Ground |
| 3 |
|
Chopped Onions |
| 1 1/2 |
ts |
Vinegar |
| 8 |
oz |
Tomato sauce |
| 32 |
oz |
Canned Tomato |
| 6 |
oz |
Tomato paste |
| 10 |
oz |
(Add 1 teaspoon mace) Milk |
| 3 |
ds |
A-1 sauce |
| 3 |
|
Cloves minced garlic |
| 4 |
tb |
Chili powder |
| 1 |
ts |
Cayenne pepper |
| 1 |
tb |
Crushed Red pepper |
| 1 |
ts |
Cumin, Allspice,cinnamon |
| 6 |
|
Bay leaves |
| 1 |
tb |
Sugar |
INSTRUCTIONS
Saute meat and onions together until the meat is brown and crumbly. Drain.
Add vinegar tomato sauce stewed tomatoes tomato paste milk (with mace
added) A-1 sauce garlic chili powder cayenne red pepper cumin bay leaves
allspice cinnamon sugar. Cook slowly for 2-3 hours. Add water if needed so
that it dosen't get too thick. Serve in spaghetti. Top with kidney beans
and sprinkle the top with chopped onions and grated sharp chedder cheese.
By onions and grated sharp chedder cheese. on and onions, grated sharp
chedder cheese. .
Posted to MM-Recipes Digest V4 #178 by Tom Reynolds <nfn06378@naples.net>
on Jul 11, 1997
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