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INGREDIENTS

4 tb Chili powder
4 Garlic
1/2 ts Cayenne pepper
1 ts Cumin seed; ground
1 lg Bay leaf; whole
2 lb Ground beef
5 Whole allspice
2 cn (8-oz) tomato sauce
2 tb Vinegar
1/2 oz Chocolate; unsweetened,
1 ts Cinnamon
1 qt Water
2 ts Worcestershire Sauce
1 1/2 ts Salt
2 md Onions; grated fine
5 Cloves

Servings

INSTRUCTIONS

From: asher@mcs.com Date: Fri, 26 Apr 1996 16:28:57 -0500 (CDT) Add ground beef to water in 4-quart pot, stir until beef separates to a very fine texture. Boil slowly for half an hour. Add all other ingredients. Stir to blend, bringing to a boil. Reduce heat and simmer, uncovered, for about three hours. The last hour, pot may be covered after desired consistency is reached. Chili should be refrigerated overnight so that fat can be lifted from the top before reheating and serving. Serves eight. Serve "three-way", with macaroni or spaghetti and grated cheese, "four-way" as above with kidney beans, or "five-way" with beans and chopped onions. From Cincinnati newspaper clipping;no date on clipping, I think its perhaps 10 years old or so. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #60 From the MasterCook recipe list. Downloaded from G Internet, G Internet.

NOTES

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Cincinnati Chili #3

4 tb Chili powder 
4  Garlic 
1/2 ts Cayenne pepper 
1 ts Cumin seed; ground 
1 lg Bay leaf; whole 
2 lb Ground beef 
5  Whole allspice 
2 cn (8-oz) tomato sauce 
2 tb Vinegar 
1/2 oz Chocolate; unsweetened, 
1 ts Cinnamon 
1 qt Water 
2 ts Worcestershire Sauce 
1 1/2 ts Salt 
2 md Onions; grated fine 
5  Cloves

From: asher@mcs.com    Date: Fri, 26 Apr 1996 16:28:57 -0500 (CDT)  Add ground beef to water in 4-quart pot, stir until beef separates to a  very fine texture. Boil slowly for half an hour. Add all other ingredients.  Stir to blend, bringing to a boil. Reduce heat and simmer, uncovered, for  about three hours. The last hour, pot may be covered after desired  consistency is reached. Chili should be refrigerated overnight so that fat  can be lifted from the top before reheating and serving. Serves eight.  Serve "three-way", with macaroni or spaghetti and grated cheese, "four-way"  as above with kidney beans, or "five-way" with beans and chopped onions.    From Cincinnati newspaper clipping;no date on clipping, I think its  perhaps       10    years old or so.    MC-RECIPE@MASTERCOOK.COM    MASTERCOOK RECIPES LIST SERVER    MC-RECIPE DIGEST V1 #60    From the MasterCook recipe list.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (303g)
Recipe Makes: 8 Servings

Calories: 703
Calories from Fat: 526 (75%)

Amt Per Serving		% DV

	Total Fat 58.5g	78 %
	Saturated Fat 21.9g	110 %
	Monounsaturated Fat 19.8g
	Polyunsanturated Fat 1.8g
Cholesterol 170.1mg		52 %
Sodium 219.9mg		8 %
Potassium 731.2mg		19 %
Total Carbohydrate 7.9g		2 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 4.1g
Protein 36.9g		53 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 703

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