Recipe By: Gail Chassaing

2 pounds lean ground beef
1 teaspoon cumin
1 teaspoon cinnamon -- heaping
2 onions -- chopped
2 dashes Worcestershire sauce
2 tablespoons chiili powder
1-1/2 teaspoons black pepper
1 tablespoon salt
1/2 teaspoon cayenne pepper
1 can tomato past (6 oz.)
2 tablespoons Vinegar
1 quart water
3 teaspoons allspice
3 whole bay leaves

Crumble meat in large pot, brown and drain off fat.  Add quart of water and let simmer a half hour.  Add the rest of the ingredients, bring to a boil, reduce heat and let simmer two hours or so with lid on (add more water as necessary).

Serve with grated cheese and chopped onions over spaghetti; oyster crackers as garnish.
 
 

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