| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Tex-Mex | Main dish, Meats, Tex-mex | 1 | Servings |
INGREDIENTS
| 2 | lb | Ground beef |
| 15 | oz | Can tomato paste |
| 2 | Bay leaves | |
| 1 | t | Cinnamon |
| 1 1/2 | t | Salt |
| 1 1/2 | t | Vinegar |
| 1 1/2 | t | Ground allspice |
| 3 | c | Water |
| 1/4 | t | Garlic powder |
| 1 | Onion, finely minced | |
| 1 | t | Worcestershire sauce |
| 2 | t | Cumin |
| 1 | T | Chili powder |
| 1/2 | t | Crushed red pepper |
INSTRUCTIONS
Combine all ingredients in sauce pot. Do NOT brown beef first!! Chop up meat with fork as it cooks. Simmer 3 hours, coverd, stirring occasionally. Meat shold be separated with fork while cooking, so that it is very fine. Serve over pasta; top with chopped onion, shredded COLBY cheese, kidney beans, oyster crackers, or any combination thereof. Enjoy! Jack/ Columbus/fdgg51b 06/30/92 Comments: I've noticed a few recipes to replicate the "Cincinnati Chili" recipe and coney sauce, and most seem to be really long, long, long and complicated. Her is the one we use here in Ohio, and believe me, it is IDENTICAL to Cincinnati Skyline Chili -- and VERY easy to make! Let me know how you like it!!! MM Format Norma Wrenn npxr56b Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 2854
Calories From Fat: 1773
Total Fat: 192g
Cholesterol: 680.4mg
Sodium: 7690.8mg
Potassium: 7195mg
Carbohydrates: 103.7g
Fiber: 24.9g
Sugar: 58.3g
Protein: 182.5g