*  Exported from  MasterCook  *

                            Cincinnati Chili

Recipe By     : Tri-State-Online
Serving Size  : 1    Preparation Time :0:00
Categories    :
 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2      lb            beef, veal or turkey -- ground
  1      qt            tomato juice
  1      tsp           cinnamon
  1      tsp           cumin -- ground
  1      whole         onion
  1      dash          Worcestershire sauce
    1/8  tsp           garlic powder
  4      tsp           chili powder
  1      tsp           allspice
  1      tsp           pepper
  1      tsp           red pepper
  5                    bay leaves

Combine meat & tomato juice.  Mash together.  Add remaining
ingredients.  (The onion should be peeled and placed in the pot--remove
when chili is finished)  Bring to a boil--reduce to simmer 1 1/2 hours.
Remove the 5 bay leaves.  Cool to remove any fat from the top,
preferably overnight.
Serve over weiner with onions, mustard, and grated cheddar for a cheese
coney.
Serve over spaghetti for a chili spaghetti
Serve over spaghetti with cheese for a 3-way; add onions for a 4-way,
add beans for a 5-way.  Mary Curtis


                  - - - - - - - - - - - - - - - - - -