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.~

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