Cincinnati 5-Way Chili
1
By Just A Pinch KitchenCrew
Rating:
☆☆☆☆☆ 0 votes
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
How to Make Cincinnati 5-Way Chili
- 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 Cincinnati 5-Way Chili
Other Tag: Quick & Easy
