Murray's Girlfriend's Cincinnati Chili

Course : Vegetables
Serves: 6
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2 tablespoons Butter
2 pound Beef,hamburger grind
6 pieces bay leaves
1 medium Onion,large,finely chopped
6 cloves Garlic ,fine chop
1 teaspoon Cinnamon
2 teaspoon Allspice
4 teaspoon Vinegar
1 teaspoon Red pepper,dried whole or Chile caribe
1 1/2 teaspoon Salt
2 tablespoons Red chile,ground,hot-mild
1 teaspoon Cumin,ground
1/2 teaspoon Oregano,dried,pref. Mexican
1 can Tomato paste(6oz ea)
6 Cup Water
1 can Kidney beans,(16oz ea)
1/2 pound Vermicelli,cooked
1/2 Cup Cheddar cheese,grated
1 medium Onion,small,finely chopped

Preparation / Directions:

1. 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.~ 2. Stir in 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.~ 3. 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.~ 4. 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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