Cincinnati Chili - 2

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Ground beef
2 lbs	908g / 32oz	Onions - chopped (medium)
20		Garlic - minced
1		Tomato sauce - (8 oz)
1		Tomato paste - (6 oz)
1		Water
3 tablespoons	45ml	Chili powder
1 tablespoon	15ml	Vinegar
1/2 teaspoon	2.5ml	Black pepper
1		Bay leaf
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Marjoram
1/2 teaspoon	2.5ml	Ground coriander
1/2 teaspoon	2.5ml	Ground cardamom
1		Ground cinnamon
1		Cayenne pepper
1 teaspoon	5ml	Salt
1 tablespoon	15ml	Sugar

Recipe Instructions

Brown beef, onions and garlic in large heavy pot. Spoon off excess fat and grind mixture in food processor until meaty in consistency. Return to pot.

Add tomato sauce and paste, water, chili powder, vinegar, pepper, bay leaf, cumin, marjoram, coriander, cardamom, cinnamon and cayenne, sugar and salt to taste. Bring to boil.

Cover and simmer 1 to 2 hours or until thick, stirring occasionally.

Serve alone or over cooked spaghetti with shredded cheddar cheese and chopped onions, if desired.

Presented by: Rose Rosti, L.A. Times, Culinary SOS

Source:
Karen Ray

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