This is one of my favorite chili recipes.
It is a bit different than your average chili but it is wonderful. I got the original recipe from an old cookbook but have modified many of the ingredients.
If you have a specialty food store near you, seek out Voodoo Jerk Slather.
It is absolutely the bomb for “heat” in a chili recipe.
Great on a chilly Sunday afternoon while watching the football game.
Murphy’s Sweet Cincinnati Chili
2 tbls butter
2 lbs. ground beef
6 bay leaves
1 large onion, finely chopped
6 medium cloves of garlic, finely chopped
1 tsp cinnamon
2 tsps allspice
4 tsps cider vinegar
3/4 tsp cayenne pepper (or 1 tsp of a real hot sauce such as Voodoo Jerk Slather, & no Tabasco is not hot!)
1 tsp salt
2 tbls ground chili powder (make these healthy tbls)
1 tsp ground cumin
1/2 tsp dried oregano
1 can of tomato paste (6oz)
6 cups water
1 lg can of kidney beans, drained
vermicelli, cooked according to package directions
Grated Cheddar Cheese
1 small onion, finely chopped
1. Heat butter in a large skillet over medium-high heat. Add meat to skillet. Break up and lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
2. Stir all the remaining ingredients up through the water. Taste and adjust seasonings. If flavor is too sweet, add a small amount of vinegar; if not spicy enough, add more cayenne.
3. Bring mixture to a boil, then lower the heat and simmer, uncovered for 2 – 4 hours. Add kidney beans to the mixture 1/2 hour before serving.
4. Place a small amount of the cooked pasta in individual bowls.
Spoon on a generous amount of chili.
Top with grated cheese and raw onion.
Eat multiple antacids afterwards and watch for shooting flames.
*Keep your backside away from small children and animals.
And damn it, stop mumbling, “it’s too hot!”…