Ingredients
2 tbsp butter
2 lb ground beef
6 bay leaves
1 large onion, 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 1/2 tsp salt
2 tsp pure ground red chile
1 tsp ground cumin
1/2 tsp dried oregano (preferably mexican)
6 oz tomato paste
6 cup water
16 oz kidney beans, drained
1/2 lb vermicelli, cooked
1/2 cup cheddar cheese, grated
1 small onion, finely chopped
Directions
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.
Servings: 10 servings
Cincinnati 5-Way Chili Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
It is quite possible to follow the history of written cooking instructions way back into history, certainly as far as the Egyptians, and possibly even further than that. Having said that, mostly, these early records were just very simple hieroglyphic recipes for preparing meals.
As we move into Roman times around 25BC a roman called Apicius compiled a collection of documents detailing recipes prepared by wealthy Romans. In his scrolls, he tells us how the roman meals were split into starters, entrees and dessert, something we still use today. This early Roman chef recounts how the early Romans used many different aromatic flavours, including many that are still in use today such as basil, rue and asafoetida. During the following few centuries, the upper-class families of the West competed to lay on the best banquets, and consequentially cooks and their recipe collections could command a high salary. Notwithstanding that, it was during the 1800s that fine cookery and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, trying out, and recording the recipes that were being prepared for the better households. By the advent of the 1900s, cookery publications are highly popular due to better eduction, people having more spare time and a general increase in wealth. |
We hope you enjoy this Cincinnati 5 Way Chili recipe.
