| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Gma3 | 1 | servings | |
INGREDIENTS
| 2 | tb | Oil |
| 2 1/2 | lb | Ground Beef |
| 1 | qt | Coldwater |
| 1 | 6 oz Tomato Paste | |
| 2 | lg | Onion; (diced) |
| 1 1/2 | tb | Vinegar |
| 1 | ts | L & P Worcestershire Sauce |
| 1 | Clove Garlic; (crushed) | |
| 2 | tb | Chili Powder |
| 5 | Bay Leaves | |
| 2 | ts | Cinnamon |
| 1 | ts | Allspice |
| 2 | ts | Cayenne Pepper |
| 1 1/2 | tb | Unsweetened Cocoa |
| Salt & Pepper to taste |
INSTRUCTIONS
In a heavy guage pot - heat oil, add beef until brown, add onions and water and bring to a boil. Reduce to a simmer and add tomato paste and all other ingredients and let simmer 1 1/2 - 2 hours. Adjust with salt & pepper to taste. Remove Bay Leaves before serving. In Cincinnati the true enthusians have their Chili 1 to 5 ways: 1. Plain 2."Two Way" - Spaghetti & Chili 3."Three Way" - Chili, Spaghetti, and Cheddar Cheese 4."Four Way" - Chili, Spaghetti, Cheddar Cheese, and Onions 5."Five Way" - Chili, Spaghetti, Cheddar Cheese, Onions and Kidney Beans Chef: Paul Sturkey (c) 1995 Converted by MC_Buster. Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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