Wednesday August 06, 2008

CINCINNATI STYLE CHILI

This recipe is one that i am particularly glad to get. It comes from another Clemson "celebrity." Writer/radio show host/commentator/fan Dan Scott sent this one to me and it looks great! Who doesn't like chili?

- One-and-a-half pounds of lean ground beef
- One 29 ounce can of tomato sauce
- One 14 ounce can of whole peeled tomatoes
- Small onion, chopped
- Half teaspoon of cinnamon
- Half teaspoon of allspice
- One teaspoon of salt
- Half teaspoon of pepper
- One-and-a-half Tablespoons of chili powder
- One Tablespoon of white vinegar
- One toe of garlic
- Three bay leaves

In a skillet, brown the ground beef. Add the chopped onions to the beef while browning.

In a separate large pot, add all the other ingredients and mix well. When beef is brown, add beef to pot and mix all ingredients well. Cover and cook on low for 4-5 hours.

Remove bay leaves and garlic before serving. Serve on a bed of spaghetti and top with shredded cheddar cheese. Add chopped onions and/or beans if desired before topping with cheese.

Keep sending in recipes to tag240@jwu.edu or tmail them to tigerchef

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