Cincinnati 5-Way Chili

* Exported from MasterCook *

Cincinnati 5-Way Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Meats
Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Butter
2 pounds Ground beef
6 Bay leaves
1 large Onion -- finely chopped
6 medium Cloves garlic -- finely

1 teaspoon Cinnamon
2 teaspoons Allspice
4 teaspoons Vinegar
1 teaspoon Dried whole red pepper -- crushed
1 1/2 teaspoons Salt
2 teaspoons Pure ground red chile
1 teaspoon Ground cumin
1/2 teaspoon Dried oregano (preferably -- Mexican)
1 6 oz can tomato paste
6 cups Water
1 16 oz can kidney beans -- drained
1/2 pound Vermicelli -- cooked
1/2 cup Cheddar cheese -- grated
1 small 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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