2 tbsp Butter
2 lb Beef,hamburger grind
6 Bay leaves
1 Onion,large,finely chopped
6 Garlic cloves,med,fine chop
1 tsp Cinnamon
2 tsp Allspice
4 tsp Vinegar
1 tsp Red pepper,dried whole or
1 tsp Chile caribe
1 1/2 tsp Salt
2 tbsp Red chile,ground,hot-mild
1 tsp Cumin,ground
1/2 tsp Oregano,dried,pref. Mexican
1 can Tomato paste(6oz ea)
6 cup Water
1 can Kidney beans,(16oz ea)
1/2 lb Vermicelli,cooked
1/2 cup Cheddar cheese,grated
1 Onion,small,finely chopped
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1. 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.~ 2. 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.~ 3. 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.~ 4. 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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