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Jack’s Easy Cincy Chili

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CATEGORY CUISINE TAG YIELD
Meats Tex-Mex Meats, Main dish, Tex-mex 1 Servings

INGREDIENTS

JACK WENTZEL FDGG51B—–
2 lb Ground beef
15 oz Can tomato paste
2 Bay leaves
1 ts Cinnamon
1 1/2 ts Salt
1 1/2 ts Vinegar
1 1/2 ts Ground allspice
3 c Water
1/4 ts Garlic powder
1 Onion — finely minced
1 ts Worcestershire sauce
2 ts Cumin
1 tb Chili powder
1/2 ts 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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