| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Chili |
10 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 2 |
lb |
Ground beef; Sirloin is best |
| 6 |
|
Bay leaves |
| 1 |
lg |
Onion, yellow; finely chopped |
| 6 |
md |
Garlic cloves; finely chopped |
| 1 |
ts |
Cinnamon |
| 2 |
ts |
Allspice |
| 4 |
ts |
Vinegar |
| 1 |
ts |
Dried whole red pepper; (crushed) |
| 1 |
ts |
Chili powder |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Dried oregano; (preferably Mexican) |
| 6 |
oz |
Tomato sauce |
| 6 |
c |
Water |
| 1/2 |
lb |
Vermicelli; cooked |
| 1 |
sm |
Onion, yellow; finely chopped |
|
|
Salt to taste |
INSTRUCTIONS
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.
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