Cincinnati 5 Way Chili 2 Recipe

Cincinnati 5 Way Chili 2 Recipe

Yield: 10 servings
Recipe by luhu.jp

Ingredients:
2 tbsp: Butter,
1 1/2 tsp: Salt,
2 lbs: Ground beef,
2 tsp: Pure ground red chile,
6: Bay leaves,
1 tsp: Ground cumin,
1 large: Onion, finely chopped
1/2 tsp: Dried oregano,
6 medium: Garlic cloves,
-, preferably Mexican
- finely chopped,
6 ounce: Tomato paste,
1 tsp: Cinnamon,
6 cup: Water,
2 tsp: Allspice,
16 ounce: Kidney beans, drained
4 tsp: Vinegar,
1/2 lbs: Vermicelli, cooked
1 tsp: Dried whole red pepper,
1/2 cup: Cheddar cheese, grated
-, crushed
1 small: Onion, finely chopped

Directions:

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.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
Submitted By BARRY WEINSTEIN On 03-27-95


Source from luhu.jp