Murray's Cincinnati Chili

* Exported from MasterCook *

Murray's Cincinnati Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Pasta
Cheese Chili

Amount Measure Ingredient -- Preparation Method
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2 tablespoons Butter
2 pounds Ground beef
6 Bay leaves
1 large Onion -- finely chopped
6 Garlic cloves -- finely chop
1 teaspoon Cinnamon
2 teaspoons Allspice
4 teaspoons Vinegar
1 teaspoon Dried whole red pepper -OR-
1 teaspoon Chile caribe
1 1/2 teaspoons Salt
2 tablespoons Ground red chile -- hot
1 teaspoon Ground Cumin
1/2 teaspoon Oregano
6 ounces Tomato paste
6 cups Water
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 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 2-4 hours.
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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