Cincinnati 5-Way Chili

* Exported from MasterCook *

CINCINNATI 5-WAY CHILI

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Main Dish Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Butter
2 lb Ground beef
6 Bay leaves
1 lg Onion -- finely chopped
6 md Garlic cloves
finely chopped
1 t Cinnamon
2 ts Allspice
4 ts Vinegar
1 t Dried whole red pepper
-- ¥(crushed)
1 1/2 ts Salt
2 ts Pure ground red chile
1 t Ground cumin
1/2 t Dried oregano
-- ¥(preferably
Mexican)
6 oz Tomato paste
6 c Water
16 oz Kidney beans -- drained
1/2 lb Vermicelli -- cooked
1/2 c Cheddar cheese -- grated
1 sm Onion -- finely chopped

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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