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Ingredients Jump to Instructions ↓

  1. 2 tb Butter

  2. 2 lb Beef,hamburger grind

  3. 6 Bay leaves

  4. 1 Onion,large,finely chopped

  5. 6 Garlic cloves,med,fine chop

  6. 1 ts Cinnamon

  7. 2 ts Allspice

  8. 4 ts Vinegar

  9. 1 ts Red pepper,dried whole or 1 ts Chile caribe

  10. 1/2 ts Salt

  11. 2 tb Red chile,ground,hot-mild

  12. 1 ts Cumin,ground

  13. 1/2 ts Oregano,dried,pref. Mexican

  14. 1 cn Tomato paste(6oz ea)

  15. 6 c Water

  16. 1 cn Kidney beans,(16oz ea)

  17. 1/2 lb Vermicelli,cooked

  18. 1/2 c Cheddar cheese,grated

  19. 1 Onion,small,finely chopped

Instructions Jump to Ingredients ↑

  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.~ —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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