Title: CINCINNATI CHILI
Categories: chili
Yield: 10 servings
2 lb Beef Ground 3 Cloves minced garlic
3 Chopped Onions 4 tb Chili powder
1 1/2 ts Vinegar 1 ts Cayenne pepper
8 oz Tomato sauce 1 tb Crushed Red pepper
32 oz Canned Tomato 1 ts Cumin, Allspice,cinnamon
6 oz Tomato paste 6 Bay leaves
10 oz (Add 1 teaspoon mace) Milk 1 tb Sugar
3 ds A-1 sauce
Saute meat and onions together until the meat is brown and crumbly. Drain.
Add vinegar tomato sauce stewed tomatoes tomato paste milk (with mace
added) A-1 sauce garlic chili powder cayenne red pepper cumin bay leaves
allspice cinnamon sugar. Cook slowly for 2-3 hours. Add water if needed so
that it dosen't get too thick. Serve in spaghetti. Top with kidney beans
and sprinkle the top with chopped onions and grated sharp chedder cheese.
By onions and grated sharp chedder cheese. on and onions, grated sharp
chedder cheese. .
