Recipe - Murrays Cincinnati Chili

2 tablespoon Butter
2 pound Ground beef
6 Bay leaves
1 lg Onion finely chopped
6 Garlic cloves finely
Chop
1 teaspoon Cinnamon
2 teaspoon Allspice
4 teaspoon Vinegar
1 teaspoon Dried whole red pepper OR
1 teaspoon Chile caribe
1 One half teaspoon Salt
2 tablespoon Ground red chile hot
1 teaspoon Ground Cumin
One half teaspoon Oregano
6 ounce Tomato paste
6 cup Water
One half pound Vermicelli cooked
One half cup Cheddar cheese grated
1 small Onion finely chopped

Heat the butter in a large heavy skillet over mediumhigh 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 24 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.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip