cincinnati 5-way chili
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Ingredients For cincinnati 5-way chili
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2 Tbspbutter
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1/2 ccheddar cheese, grated
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1/2 lbvermicelli, cooked
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16 ozkidney beans, rinsed and drained
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6 cwater
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6 oztomato paste
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1/2 tsporegano
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1 tspcumin
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2 tsppure ground red chile
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1/2 tspsalt
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1 tspcrushed dried red pepper
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4 tspvinegar
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2 tspallspice
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1 tspcinnamon
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6garlic cloves, finely chopped
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1 lgonion, finely chopped
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6bay leaves
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2 lbground beef
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1 smonion, finely chopped
How To Make cincinnati 5-way chili
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1Heat the butter in a large heavy skillet over medium-high heat.
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2Add the meat to the skillet.
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3Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
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4Stir in all the remaining ingredients up through the water.
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5Taste and adjust seasonings.
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6If the flavor is too sweet, add a small amount of vinegar; if not spicy enough, add a small amount of ground chile.
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7Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 2 to 4 hours.
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8Add the kidney beans to the mixture 1/2 hour before serving.
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9Place a small amount of the cooked vermicelli in individual bowls.
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10Spoon on a generous amount of chili.
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11Top with grated cheese and raw onion or pass in individual bowls.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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