| 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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