|
|
|
| Cincinnati Chili |
1 qt beef broth
2 lb ground beef
1/4 cup onion flakes
4 tblsp chili powder
1 tsp ground cinnamon
1 tsp ground cumin
3/4 tsp instant minced onions
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp ground cloves
1/16 tsp ground red pepper (cayenne)
1 bay leaf
15 oz can tomato sauce
2 tblsp cider or white vinegar
1/2 oz unsweetened chocolate
Boil beef broth in a 4-qt. saucepan. Slowly add beef to broth
until meat
separates into small pieces. Cover and simmer 30 minutes. Add
remaining ingredients and mix well. Bring to boil. Reduce heat,
simmer,
covered, 1 hour, stirring occasionally. Refrigerate overnight.
Skim off fat and reheat.
Makes 6 servings.
Contributed by Kate Connally
|
| |
|
|
