Title: Murray's Girlfriend's Cincinnati Chili
Categories: Chili Bean
Yield: 6 Servings
| 2 | tb | Butter |
| 2 | lb | Beef,hamburger grind |
| 6 | | Bay leaves |
| 1 | | Onion,large,finely chopped |
| 6 | | Garlic cloves,med,fine chop |
| 1 | ts | Cinnamon |
| 2 | ts | Allspice |
| 4 | ts | Vinegar |
| 1 | ts | Red pepper,dried whole or |
| 1 | ts | Chile caribe |
| 1 1/2 | ts | Salt |
| 2 | tb | Red chile,ground,hot-mild |
| 1 | ts | Cumin,ground |
| 1/2 | ts | Oregano,dried,pref. Mexican |
| 1 | cn | Tomato paste(6oz ea) |
| 6 | c | Water |
| 1 | cn | Kidney beans,(16oz ea) |
| 1/2 | lb | Vermicelli,cooked |
| 1/2 | c | Cheddar cheese,grated |
| 1 | | Onion,small,finely chopped |
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.~