Cincinnati 5-Way Chili Recipe

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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