Recipe: CINCINNATI 5 WAY CHILI

Title: Cincinnati 5 Way Chili
Categories: Soups
Servings: 10

2 tb Butter
2 lb Ground beef
6 Bay leaves
1 lg Onion; finely chopped
6 md Garlic cloves
- finely chopped
1 ts Cinnamon
2 ts Allspice
4 ts Vinegar
1 ts Dried whole red pepper
-(crushed)
1 1/2 ts Salt
2 ts Pure ground red chile
1 ts Ground cumin
1/2 ts Dried oregano
-(preferably Mexican)
6 oz Tomato paste
6 c Water
16 oz 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.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK



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