Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Butter
2 lb Ground beef
6 Bay leaves
1 lg Onion -- finely chopped
6 cl Garlic -- finely chopped
1 ts Cinnamon
2 ts Allspice
4 ts Vinegar
1 ts Crushed red pepper
1 1/2 ts Salt
2 ts Ground red chile
1 ts Ground cumin
1/2 ts Mexican oregano
6 oz Can tomato paste
6 c Water
16 oz Can kidney beans -- drained
1/2 lb Vermicelli -- cooked
1/2 c Cheddar cheese -- grated
1 sm Onion -- finely chopped
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.
