Recipe - Cincinnati 5 Way Chili

2 tablespoon Butter
2 pound Ground beef; Sirloin is best
6 Bay leaves
1 lg Onion, yellow; finely
chopped
6 md Garlic cloves; finely
chopped
1 teaspoon Cinnamon
2 teaspoon Allspice
4 teaspoon Vinegar
1 teaspoon Dried whole red pepper;
(crushed)
1 teaspoon Chili powder
1 teaspoon Ground cumin
One half teaspoon Dried oregano; (preferably
Mexican)
6 ounce Tomato sauce
6 cup Water
One half pound Vermicelli; cooked
1 small Onion, yellow; finely
chopped
Salt to taste

Pour 6 cups of water into a kettle. Add ground sirloin breaking into small
pieces. Bring water to a slow boil and stir occasionally until meet cooked
and is in fine pieces. When meat is cooked, add the rest of the
ingredients. Simmer at low temperature for an hour or two until chili
begins to thicken.

Pour Chili over cooked spaghetti and serve with finely grated sharp cheddar
cheese.