Murray's Girlfriend's Cincinnati Chili

Recipe Ingredients

2 tablespoons	30ml	Butter
2 lbs	908g / 32oz	Beef - hamburger grind
6		Bay leaves
1		Onion - large, finely chopped
6		Garlic cloves - med, fine chop
1 teaspoon	5ml	Cinnamon
2 teaspoons	10ml	Allspice
4 teaspoons	20ml	Vinegar
1 teaspoon	5ml	Red pepper - dried whole or
1 teaspoon	5ml	Chile caribe
1 1/2 teaspoons	7.5ml	Salt
2 tablespoons	30ml	Red chile - ground, hot-mild
1 teaspoon	5ml	Cumin - ground
1/2 teaspoon	2.5ml	Oregano - dried, pref. Mexican
1		Tomato paste - (6oz ea)
6 cups	1422ml	Water
1		Kidney beans - (16 oz ea)
1/2 lb	227g / 8oz	Vermicelli - cooked
1/2 cup	73g / 2.6oz	Cheddar cheese - grated
1		Onion - small, finely chopped

Recipe Instructions

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 seasonings. If the flavor is too sweet, add a small amount of vinegar; if not spicy 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 individual bowls.~

Source:
John Thorne Sep/Oct Chile Pepper Magazine

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