*  Exported from  MasterCook  *
 
                         Murray’s Cincinnati Chili
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Meats                            Pasta
                 Cheese                           Chili
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   Butter
    2      pounds        Ground beef
    6                    Bay leaves
    1      large         Onion -- finely chopped
    6                    Garlic cloves -- finely chop
    1      teaspoon      Cinnamon
    2      teaspoons     Allspice
    4      teaspoons     Vinegar
    1      teaspoon      Dried whole red pepper -OR-
    1      teaspoon      Chile caribe
    1 1/2  teaspoons     Salt
    2      tablespoons   Ground red chile -- hot
    1      teaspoon      Ground Cumin
      1/2  teaspoon      Oregano
    6      ounces        Tomato paste
    6      cups          Water
      1/2  pound         Vermicelli -- cooked
      1/2  cup           Cheddar cheese -- grated
    1      small         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 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 2-4 hours.
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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