Cincinnati 5-Way Chili
1By Just A Pinch KitchenCrew
☆☆☆☆☆ 0 votes0
Ingredients
-
2 Tbspbutter
-
2 lbground beef
-
6bay leaves
-
1 largeonion, finely chopped
-
6garlic cloves, finely chopped
-
1 tspcinnamon
-
2 tspallspice
-
4 tspvinegar
-
1 tspcrushed dried red pepper
-
1/2 tspsalt
-
2 tsppure ground red chile
-
1 tspcumin
-
1/2 tsporegano
-
6 oztomato paste
-
6 cwater
-
16 ozkidney beans, rinsed and drained
-
1/2 lbvermicelli, cooked
-
1/2 ccheddar cheese, grated
-
1 smallonion, finely chopped
How to Make Cincinnati 5-Way Chili
- 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.
- Stir in all 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.
- 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.
- 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.