Cincinnati Chili 1

Course : Chili
Serves: 6 - 8
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1 1/2 pound Ground beef
2 medium Onions -- chopped
2 cloves garlic
8 ounces tomato sauce
6 ounces tomato paste
1 quart Water
3 tablespoons Chili powder
1 tablespoons Vinegar
1/2 Teaspoon Black pepper
1 piece 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 dash Cayenne pepper
1 tablespoons Sugar
1/2 Teaspoon Salt

Preparation / Directions:

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.


Nutritional Information:

287 calories; 382 mg sodium; 64 mg cholesterol; 18 grams fat; 14 grams carbohydrates; 17 grams protein; 1.67 grams fiber.

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