LOCATION: Recipes >> Chili >> Cincinnati 03
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Cincinnati 03
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Cincinnati Chili
Yield: 6 servings
2 tb butter
2 lb beef, hamburger grind
6 bay leaves
1 onion, finely chopped
6 garlic cloves, chopped
1 ts cinnamon
2 ts allspice
4 ts vinegar
1 ts whole dried red pepper, or 1 ts Chile caribe
1 1/2 ts salt
2 tb red ground, hot-mild chile
1 ts cumin
1/2 ts oregano
6 oz can tomato paste
6 cups water
16 oz can Kidney beans
1/2 lb vermicelli, cooked
1/2 c Cheddar cheese, grated
1 onion, finely chopped
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 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.
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