Cincinnati 5-Way Chili

Name: Cincinnati 5-Way Chili
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

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By Just A Pinch KitchenCrew

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
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How to Make Cincinnati 5-Way Chili

Step-by-Step

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.