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  • Murray's Girlfriend's Cincinnati Chili

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    Murray's Girlfriend's Cincinnati Chili
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. Butter
    • 2 lb Beef,hamburger grind
    • 6 x Bay leaves
    • 1 x Onion,large,finely minced
    • 6 x Garlic cloves,med,fine chop
    • 1 tsp Cinnamon
    • 2 tsp Allspice
    • 4 tsp Vinegar
    • 1 tsp Red pepper,dry whole or possibly
    • 1 tsp Chile caribe
    • 1 1/2 tsp Salt
    • 2 Tbsp. Red chile,grnd,warm-mild
    • 1 tsp Cumin,grnd
    • 1/2 tsp Oregano,dry,pref. Mexican
    • 1 can Tomato paste(6oz ea)
    • 6 c. Water
    • 1 can Kidney beans,(16oz ea)
    • 1/2 lb Vermicelli,cooked
    • 1/2 c. Cheddar cheese,grated
    • 1 x Onion,small,finely minced

    Directions

    1. 1. Heat the butter in a large heavy skillet over medium-high heat. Add in the meat to the skillet. Break up any lumps with a fork and cook, stirring occasionally, till the meat is proportionately browned.
    2. 2. Stir in the remaining ingredients up through the water. Taste and adjust seasonings. If the flavor is too sweet, add in a small amount of vinegar; if not spicy sufficient, add in a small amount of grnd chile.
    3. 3. Bring the mix to a boil, then lower the heat and simmer, uncovered, for 2 to 4 hrs. Add in the kidney beans to the mix 1/2 hour before serving.
    4. 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 possibly pass in individual bowls.

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