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Shaye's Cincinnati Skyline Chili beef, chili, groundmeat, stews, american 2 lb ground beef 3 cup ; water 15 oz tomato sauce 1/4 teaspoon garlic power 2 bay leaves 1 onion; chopped 1 teaspoon ground cinnamon 1 teaspoon worcestershire sauce 1 1/2 teaspoon salt 2 teaspoon cumin 1 1/2 teaspoon vinegar 1 tablespoon chili powder 1 1/2 teaspoon ground allspice 1/2 teaspoon crushed red pepper 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. Charlie Baden Institute for Chili Studies P.O.Box 3165-BF Costa Mesa CA 92628 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 Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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