Murray's girlfriend's cincinnati chili
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 2 | pounds | Beef,hamburger grind |
| 6 | Bay leaves | |
| 1 | Onion,large,finely chopped | |
| 6 | Garlic cloves,med,fine chop | |
| 1 | teaspoon | Cinnamon |
| 2 | teaspoons | Allspice |
| 4 | teaspoons | Vinegar |
| 1 | teaspoon | Red pepper,dried whole or |
| 1 | teaspoon | Chile caribe |
| 1½ | teaspoon | Salt |
| 2 | tablespoons | Red chile,ground,hot-mild |
| 1 | teaspoon | Cumin,ground |
| ½ | teaspoon | Oregano,dried,pref. Mexican |
| 1 | can | Tomato paste(6oz ea) |
| 6 | cups | Water |
| 1 | can | Kidney beans,(16oz ea) |
| ½ | pounds | Vermicelli,cooked |
| ½ | cup | Cheddar cheese,grated |
| 1 | Onion,small,finely chopped | |
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 ½ 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.~