|
|
|
|
 |
|
|
| Murray's Cincinnati Chili Recipe |
Category: Beef / Entrees
Rating:
N/A
Servings: 6
|
|
|
Ingredients
2 tablespoon butter
2 lb ground beef
6 bay leaves
1 large onion -- finely chopped
6 garlic cloves -- finely
1 chop
1 teaspoon cinnamon
2 teaspoon allspice
4 teaspoon vinegar
1 teaspoon dried whole red pepper -or-
1 teaspoon chile caribe
1 1/2 teaspoon salt
2 tablespoon ground red chile -- hot
1 teaspoon ground cumin
1/2 teaspoon oregano
6 oz tomato paste
6 cup water
1/2 lb vermicelli -- cooked
1/2 cup cheddar cheese -- grated
1 small onion -- finely chopped
Cooking 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 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 2-4 hours. 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.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
entrees,pasta,beef,tex-mex
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
