Cincinnati 5 way chili

Yield: 10 servings

Measure Ingredient
2 tablespoons Butter
2 pounds Ground beef
6 Bay leaves
1 large Onion; finely chopped
6 mediums Garlic cloves finely chopped
1 teaspoon Cinnamon
2 teaspoons Allspice
4 teaspoons Vinegar
1 teaspoon Dried whole red pepper (crushed)
1½ teaspoon Salt
2 teaspoons Pure ground red chile
1 teaspoon Ground cumin
½ teaspoon Dried oregano (preferably Mexican)
6 ounces Tomato paste
6 cups Water
16 ounces Kidney beans; drained
½ pounds Vermicelli; cooked
½ cup Cheddar cheese, grated
1 small 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 ½ 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

Similar recipes