Murrays Cincinnati Chili
Try this Murrays Cincinnati Chili recipe, or contribute your own. "Pasta" and "Beef" are two of the tags cooks chose for Murrays Cincinnati Chili.
Yield: 6 Servings Ready in 1 hours
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|1 tsDried whole red pepper -OR-|
|1 smOnion -- finely chopped|
|2 tbGround red chile -- hot|
|2 lbGround beef|
|1/2 lbVermicelli -- cooked|
|6 Bay Leaves|
|1/2 cCheddar cheese -- grated|
|1 lgOnion -- finely chopped|
|6 Garlic cloves -- finely|
|6 ozTomato paste|
|1 tsChile caribe|
|1 1/2 tsSalt|
|1 tsGround cumin|
Murrays Cincinnati Chili Preparation
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 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 2-4 hours. 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. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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