CINCINNATI 5-WAY CHILI

Course : Chili
Serves: 10
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Ingredients:

2 tablespoons Butter
2 pound Ground beef
6 pieces bay leaves
1 large Onion -- finely chopped
6 cloves Garlic - finely chopped
1 teaspoon Cinnamon
2 teaspoon Allspice
4 teaspoon Vinegar
1 teaspoon Dried whole red pepper (crushed)
1 1/2 teaspoon Salt
2 teaspoon Pure ground red chile
1 teaspoon Ground cumin
1/2 teaspoon Dried oregano
6 ounces Tomato paste
6 cup Water
16 ounces Kidney beans -- drained
1/2 pound Vermicelli -- cooked
1/2 cup Cheddar cheese, grated
1 small Onion -- finely chopped
 

Preparation / Directions:

HEAT THE BUTTER IN A LARGE HEAVY SKILLET over medium-high heat. Add the meat to the skillet. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in all the remaining ingredients up through the water. Taste and adjust seasonings. If the flavor is too sweet, add a small amount of vinegar; if not spicy enough, add a small amount of ground chile. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 2 to 4 hours. Add the kidney beans to the mixture 1/2 hour before serving. Place a small amount of the cooked vermicelli in individual bowls. Spoon on a generous amount of chili. Top with grated cheese and raw onion or pass in individual bowls.


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  (5 3/4 Stars!)
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