| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Chili, Posted |
6 |
Servings |
INGREDIENTS
| 1 |
qt |
Water |
| 2 |
lb |
Ground beef |
| 4 |
tb |
Chili powder |
| 2 |
md |
Onions; grated |
| 2 |
tb |
Vinegar |
| 16 |
oz |
Tomato sauce |
| 1 |
lg |
Bay leaf |
| 5 |
|
Whole Allspice |
| 5 |
|
Whole cloves |
| 1/2 |
ts |
Red pepper |
| 2 |
ts |
Worcestershire sauce |
| 1 |
ts |
Ground cumin seeds |
| 1/2 |
oz |
Bitter chocolate |
| 1 1/2 |
ts |
Salt |
| 4 |
|
Garlic cloves |
| 1 |
ts |
Cinnamon |
INSTRUCTIONS
Add ground beef to water in 4 quart pot; stir until beef separates to fine
texture. Boil slowly for 30 minutes. Add all other ingredients; stir to
blend. Bring to a boil; reduce heat and simmer uncovered about 3 hours. For
last hour the pot may be covered if desired consistency has been reached.
Chili could be refrigerated over night so that the fat can be lifted from
top before reheating and serving. Serve over cooked spaghetti, top with
chopped onions, shredded cheddar cheese (either or both are optional as are
the oyster crackers).
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 03, 1998
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