Cincinnati 5-Way Chili

Recipe Ingredients

2 tablespoons	30ml	Butter
2 lbs	908g / 32oz	Ground beef
6		Bay leaves
1		Onion - finely chopped (large)
6		Garlic - finely
1 teaspoon	5ml	Cinnamon
2 teaspoons	10ml	Allspice
4 teaspoons	20ml	Vinegar
1 teaspoon	5ml	Dried whole red pepper - crushed
1 1/2 teaspoons	7.5ml	Salt
2 teaspoons	10ml	Pure ground red chile
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Mexican oregano, dried
1		Tomato paste
6 cups	1422ml	Water
1		Kidney beans - drained
1/2 lb	227g / 8oz	Vermicelli - cooked
1/2 cup	73g / 2.6oz	Cheddar cheese - grated
1 cup	62g / 2.2oz	Onion - finely chopped (small)

Recipe Instructions

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.

Source:
Karen Ray

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