Cincinnati 5-way Chili Recipe

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Cincinnati 5-Way Chili

Kitchen Crew

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Rating:
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Ingredients

2 Tbsp
butter
2 lb
ground beef
6
bay leaves
1 large
onion, finely chopped
6
garlic cloves, finely chopped
1 tsp
cinnamon
2 tsp
allspice
4 tsp
vinegar
1 tsp
crushed dried red pepper
1/2 tsp
salt
2 tsp
pure ground red chile
1 tsp
cumin
1/2 tsp
oregano
6 oz
tomato paste
6 c
water
16 oz
kidney beans, rinsed and drained
1/2 lb
vermicelli, cooked
1/2 c
cheddar cheese, grated
1 small
onion, finely chopped

Step-By-Step

1Heat the butter in a large heavy skillet over medium-high heat.
2Add the meat to the skillet.
3Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
4Stir in all the remaining ingredients up through the water.
5Taste and adjust seasonings.
6If the flavor is too sweet, add a small amount of vinegar; if not spicy enough, add a small amount of ground chile.
7Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 2 to 4 hours.
8Add the kidney beans to the mixture 1/2 hour before serving.
9Place a small amount of the cooked vermicelli in individual bowls.
10Spoon on a generous amount of chili.
11Top with grated cheese and raw onion or pass in individual bowls.

About this Recipe

Course/Dish: Beef, Chili
Other Tag: Quick & Easy