Cincinnati 5 Way Chili

Serving Size : 10
Ingredients

for prepare Cincinnati 5 Way Chili

:

Amount	Measure	Ingredient - Preparation Method
2	tb	Butter
2	lb	Ground beef
6		Bay leaves
1	lg	Onion - finely chopped
6	md	Garlic cloves
finely chopped cincinnati 5 way chili
1	t	Cinnamon
2	ts	Allspice
4	ts	Vinegar
1	t	Dried whole red pepper
crushed cincinnati 5 way chili
1 1/2	ts	Salt
2	ts	Pure ground red chile
1	t	Ground cumin
1/2	t	Dried oregano
preferably Mexican cincinnati 5 way chili
6	oz	Tomato paste
6	c	Water
16	oz	Kidney beans - drained
1/2	lb	Vermicelli - cooked
1/2	c	Cheddar cheese, grated
1	sm	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 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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