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Cincinnati Chili (L.a. Times)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CINCINNATI CHILI (L.A. TIMES)
 Categories: Chili, Times, Ground beef
      Yield: 6 Servings
 
MMMMM-------------------LARRY LUTTROPP FVKC70A------------------------

MMMMM----------------L.A. TIMES FOOD SECTION 2/94---------------------
  1 1/2 lb Ground beef
      2 md Onions; chopped
      2 cl Garlic; minced
      1 cn (8 oz) tomato sauce
      1 cn (6 oz) tomato paste
      1 qt Water
      3 tb Chili powder
      1 tb Vinegar
    1/2 ts Black pepper
      1    Bay leaf
      1 ts Ground cumin
    1/2 ts Marjoram
    1/2 ts Ground coriander
    1/2 ts Ground cardamom
        ds Ground cinnamon
           Cayenne pepper
      1 tb Sygar
           Salt
 
    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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