Category: Chili

2 lb Ground beef

3 cup ;Water

15 oz Tomato sauce

1/4 tsp Garlic power

2 Bay leaves

1 Onion, chopped

1 tsp Ground cinnamon

1 tsp Worcestershire sauce

1 1/2 tsp Salt

2 tsp Cumin

1 1/2 tsp Vinegar

1 tbsp Chili powder

1 1/2 tsp Ground allspice

1/2 tsp Crushed red pepper

Mix ground beef and water until soupy. Mix in other ingredients. Simmer, uncovered 3 hours. Stir occasionally.



Note: Top with grated Cheddar, onions, chili beans or use as sauce over noodles or spaghetti.



This recipe is courtesy Shaye, c/o Culinary SOS, L.A. Times.



Charlie Baden Institute for Chili Studies P.O.Box 3165-BF Costa Mesa CA 92628



TIMESAVING FOOTNOTE: I am now a firm believer in buying the "Shredded Beef" at your supermarker butcher counter, which dispenses almost entirely with the chopping process. Another alternative is to find a butcher with a "chili plate" for a coarse grind. Make sure you let it cook at least 3 hours --6 or 12 hours is even better. Submitted By SAM WARING <SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On MON, 06 NOV 1995 105631 GMT