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| Murray's Girlfriend's Cincinnati Chili Recipe |
Category: Beans / Chili
Rating:
N/A
Servings: 6
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Ingredients
2 tablespoon butter
2 lb beef,hamburger grind
6 bay leaves
1 onion,large,finely chopped
6 garlic cloves,med,fine chop
1 teaspoon cinnamon
2 teaspoon allspice
4 teaspoon vinegar
1 teaspoon red pepper,dried whole or
1 teaspoon chile caribe
1 1/2 teaspoon salt
2 tablespoon red chile,ground,hot-mild
1 teaspoon cumin,ground
1/2 teaspoon oregano,dried,pref. mexican
1 can tomato paste(6oz ea)
6 cup water
1 can kidney beans,(16oz ea)
1/2 lb vermicelli,cooked
1/2 cup cheddar cheese,grated
1 onion,small,finely chopped
Cooking Directions:
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.~
beans,chili
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