| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Baden | Damyankee, Stews, Beef | 8 | Servings |
INGREDIENTS
| 2 | lb | Ground beef |
| 3 | c | ;Water |
| 15 | oz | Tomato sauce |
| 1/4 | ts | Garlic power |
| 2 | Bay leaves | |
| 1 | Onion; chopped | |
| 1 | ts | Ground cinnamon |
| 1 | ts | Worcestershire sauce |
| 1 1/2 | ts | Salt |
| 2 | ts | Cumin |
| 1 1/2 | ts | Vinegar |
| 1 | tb | Chili powder |
| 1 1/2 | ts | Ground allspice |
| 1/2 | ts | Crushed red pepper |
| Charlie Baden | ||
| Institute for Chili Studies | ||
| P.O.Box 3165-BF | ||
| Costa Mesa CA 92628 |
INSTRUCTIONS
Mix ground beef and water until soupy. Mix in other ingredients. Simmer, uncovered 3 hours. Stir occasionally. Note: Top with grated Cheddar, onions, chili beans or use as sauce over noodles or spaghetti. This recipe is courtesy Shaye, c/o Culinary SOS, L.A. Times. TIMESAVING FOOTNOTE: I am now a firm believer in buying the "Shredded Beef" at your supermarker butcher counter, which dispenses almost entirely with the chopping process. Another alternative is to find a butcher with a "chili plate" for a coarse grind. Make sure you let it cook at least 3 hours --6 or 12 hours is even better. Submitted By SAM WARING <SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On MON, 06 NOV 1995 105631 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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