Murray's Girlfriend's Cincinnati Chili |
Course : Vegetables
Serves: 6 |
|
| |
Ingredients:
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.~
|
|
|
|
|
|
