Murray's Girlfriend's Cincinnati Chili

* Exported from MasterCook *

Murray's Girlfriend's Cincinnati Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Posted

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
2 pounds ground beef
6 bay leaves
1 large onion -- finely chopped
6 medium garlic cloves -- finely chopped
1 teaspoon cinnamon
2 teaspoons allspice
4 teaspoons vinegar
1 teaspoon red pepper -- dried whole OR
1 teaspoon chile caribe
1 1/2 teaspoons salt
2 tablespoons red chile -- ground, hot-mild
1 teaspoon cumin -- ground
1/2 teaspoon oregano -- dried, pref. mexican
1 can tomato paste -- (6oz ea)
6 cups water
1 can kidney beans -- (16oz ea)
1/2 pound vermicelli -- cooked
1/2 cup cheddar cheese -- grated
1 small onion -- finely chopped

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 sea
sonings. If the flavor is too sweet, add a small amount of vinegar; if not spic
y 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 1/2 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 ind
ividual bowls.

Busted by Christopher E. Eaves <cea260@airmail.net>


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