Cincinnati 5-Way Chili
1
By Just A Pinch KitchenCrew
Rating:
☆☆☆☆☆ 0 votes0
Ingredients
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2 Tbspbutter
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2 lbground beef
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6bay leaves
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1 largeonion, finely chopped
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6garlic cloves, finely chopped
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1 tspcinnamon
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2 tspallspice
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4 tspvinegar
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1 tspcrushed dried red pepper
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1/2 tspsalt
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2 tsppure ground red chile
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1 tspcumin
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1/2 tsporegano
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6 oztomato paste
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6 cwater
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16 ozkidney beans, rinsed and drained
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1/2 lbvermicelli, cooked
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1/2 ccheddar cheese, grated
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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.
About Cincinnati 5-Way Chili
Other Tag: Quick & Easy
