Cincinnati 5-way Chilimain dish, soups 2 tablespoon butter 2 lb ground beef 6 bay leaves 1 large onion; finely chopped 6 medium garlic cloves finely chopped 1 teaspoon cinnamon 2 teaspoon allspice 4 teaspoon vinegar 1 teaspoon dried whole red pepper (crushed) 1 1/2 teaspoon salt 2 teaspoon pure ground red chile 1 teaspoon ground cumin 1/2 teaspoon dried oregano (preferably mexican) 6 oz tomato paste 6 cup water 16 oz kidney beans; drained 1/2 lb 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. |
