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Murray's Girlfriend's Cincinnati Chili

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      Title: MURRAY'S GIRLFRIEND'S CINCINNATI CHILI
 Categories: Chili, Beans
      Yield: 6 Servings
 
      2 tb Butter
      2 lb Beef,hamburger grind
      6    Bay leaves
      1    Onion,large,finely chopped
      6    Garlic cloves,med,fine chop
      1 ts Cinnamon
      2 ts Allspice
      4 ts Vinegar
      1 ts Red pepper,dried whole or
      1 ts Chile caribe
  1 1/2 ts Salt
      2 tb Red chile,ground,hot-mild
      1 ts Cumin,ground
    1/2 ts Oregano,dried,pref. Mexican
      1 cn Tomato paste(6oz ea)
      6 c  Water
      1 cn Kidney beans,(16oz ea)
    1/2 lb Vermicelli,cooked
    1/2 c  Cheddar cheese,grated
      1    Onion,small,finely chopped
 
  1. 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.~ 2. 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.~ 3.
  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.~ 4. 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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