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  Recipe Home » Main Course » Cincinnati 5-Way Chili
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  Cincinnati 5-Way Chili
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 280
Ingredients:
2 tbsp Butter
2 lb Ground beef
6 Bay leaves
1 large Onion, finely chopped
6 medium Garlic cloves finely chopped
1 tsp Cinnamon
2 tsp Allspice
4 tsp Vinegar
1 tsp Dried whole red pepper (crushed)
1 1/2 tsp Salt
2 tsp Pure ground red chile
1 tsp Ground cumin
1/2 tsp Dried oregano (preferably Mexican)
6 oz Tomato paste
6 cup Water
16 oz Kidney beans, drained
1/2 lb Vermicelli, cooked
1/2 cup Cheddar cheese, grated
1 small Onion, finely chopped
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 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.
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