Category: Chili

2 tbsp Butter

2 lb Ground beef, Sirloin is best

6 Bay leaves

1 large Onion, yellow, finely chopped

6 medium Garlic cloves, finely chopped

1 tsp Cinnamon

2 tsp Allspice

4 tsp Vinegar

1 tsp Dried whole red pepper, (crushed)

1 tsp Chili powder

1 tsp Ground cumin

1/2 tsp Dried oregano, (preferably Mexican)

6 oz Tomato sauce

6 cup Water

1/2 lb 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.