| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef; veal or turkey, ground |
| 1 |
qt |
Tomato juice |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Cumin; ground |
| 1 |
|
Whole onion |
| 1 |
ds |
Worcestershire sauce |
| 1/8 |
ts |
Garlic powder |
| 4 |
ts |
Chili powder |
| 1 |
ts |
Allspice |
| 1 |
ts |
Pepper |
| 1 |
ts |
Red pepper |
| 5 |
|
Bay leaves |
INSTRUCTIONS
Combine meat & tomato juice. Mash together. Add remaining ingredients. (The
onion should be peeled and placed in the pot--remove when chili is
finished) Bring to a boil--reduce to simmer 1 1/2 hours. Remove the 5 bay
leaves. Cool to remove any fat from the top, preferably overnight. Serve
over weiner with onions, mustard, and grated cheddar for a cheese coney.
Serve over spaghetti for a chili spaghetti Serve over spaghetti with cheese
for a 3-way; add onions for a 4-way, add beans for a 5-way. Mary Curtis
Recipe by: Tri-State-Online Posted to TNT - Prodigy's Recipe Exchange
Newsletter by mary curtis <curtism@fuse.net> on Jul 15, 1997
A Message from our Provider:
“This is the day the Lord has made! Be glad!”