MURRAY’S GIRLFRIEND’S CINCINNATI CHILI

10.11.2008 | Author: Cook | Posted in Cheese
Find out how to cook MURRAY’S GIRLFRIEND’S CINCINNATI CHILI in
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MURRAY’S GIRLFRIEND’S CINCINNATI CHILI


Servings: 6
Ingredients: 

  • 2 tb Butter
    • 

  • 2 lb Beef,hamburger grind
    • 

  • 6    Bay leaves
    • 

  • 1    Onion,large,finely chopped
    • 

  • 6    Garlic cloves,med,fine chop
    • 

  • 1 ts Cinnamon
    • 

  • 2 ts Allspice
    • 

  • 4 ts Vinegar
    • 

  • 1 ts Red pepper,dried whole or
    • 

  • 1 ts Chile caribe
    • 

  • 1 1/2 ts Salt
    • 

  • 2 tb Red chile,ground,hot-mild
    • 

  • 1 ts Cumin,ground
    • 

  • 1/2 ts Oregano,dried,pref. Mexican
    • 

  • 1 cn Tomato paste(6oz ea)
    • 

  • 6 c  Water
    • 

  • 1 cn Kidney beans,(16oz ea)
    • 

  • 1/2 lb Vermicelli,cooked
    • 

  • 1/2 c  Cheddar cheese,grated
    • 

  • 1    Onion,small,finely chopped
    •

1. 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.~ 2. Stir in 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.~ 3. 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.~ 4. 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.~

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