Murray's Cincinnati Chili

Recipe Ingredients

2 tablespoons	30ml	Butter
2 lbs	908g / 32oz	Ground beef
6		Bay leaves
1		Onion - finely chopped (large)
6		Garlic cloves - finely chop
1 teaspoon	5ml	Cinnamon
2 teaspoons	10ml	Allspice
4 teaspoons	20ml	Vinegar
1 teaspoon	5ml	Dried whole red pepper -or-
1 teaspoon	5ml	Chile caribe
1 1/2 teaspoons	7.5ml	Salt
2 tablespoons	30ml	Ground red chile - hot
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Oregano
6 oz	170g	Tomato paste
6 cups	1422ml	Water
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 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.

Source:
John Thorne Sep/Oct Chile Pepper Magazine

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