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  Recipe Home » Soups » Cincinnati Chili (L.a. Times)
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  Cincinnati Chili (L.a. Times)
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 455
Ingredients:

MMMMMLARRY LUTTROPP FVKC70A


MMMMML.A. TIMES FOOD SECTION 2/94

1 1/2 lb Ground beef
2 medium Onions, chopped
2 cl Garlic, minced
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
1 qt Water
3 tbsp Chili powder
1 tbsp Vinegar
1/2 tsp Black pepper
1 Bay leaf
1 tsp Ground cumin
1/2 tsp Marjoram
1/2 tsp Ground coriander
1/2 tsp Ground cardamom
dash Ground cinnamon
Cayenne pepper
1 tbsp Sygar
Salt
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. Makes 6 to 8 servings.
Each of 6 servings contains about: 287 calories; 382 mg sodium; 64
mg cholesterol; 18 grams fat; 14 grams carbohydrates; 17 grams
protein; 1.67 grams fiber.
Presented by: Rose Rosti, L.A. Times, Culinary SOS
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