Cincinnati Chilichili, ground beef ----LARRY LUTTROPP FVKC70A---- ----L.A. TIMES FOOD SECTION 2/94--- 1 1/2 lb ground beef 2 medium onions; chopped 2 centiliter garlic; minced 1 can (8 oz) tomato sauce 1 can (6 oz) tomato paste 1 quart water 3 tablespoon chili powder 1 tablespoon vinegar 1/2 teaspoon black pepper 1 bay leaf 1 teaspoon ground cumin 1/2 teaspoon marjoram 1/2 teaspoon ground coriander 1/2 teaspoon ground cardamom 1 dash ground cinnamon 1 cayenne pepper 1 tablespoon sygar 1 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 |
