Cincinnati 5 way chili
10 servings
Ingredients
| Quantity | 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 |
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 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