| 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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