🫙 From the Spice Rack
Cincinnati 5-Way Chili
2 tb Butter 2 lb Ground beef 6 Bay leaves 1 lg Onion; finely chopped 6 md Garlic cloves - finely chopped 1 ts Cinnamon 2 ts Allspice 4 ts Vinegar 1 ts Dried whole red pepper
mexicanmaineasy
Ingredients8 items
Ingredients
- 2tb butter
- 2lbground beef
- 6bay leaves
- 1lg onion; finely chopped
- 6md garlic cloves
- 2ts allspice
- 4ts vinegar
- 1ts dried whole red pepper
Directions
- 1
2 tb Butter 2 lb Ground beef 6 Bay leaves 1 lg Onion
- 2
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 1/2 ts
- 3
drained 1/2 lb Vermicelli
- 4
cooked 1/2 c Cheddar cheese, grated 1 sm Onion
- 5
finely chopped HEAT THE BUTTER IN A LARGE HEAVY SKILLET over medium-high heat
- 6
Add the meat to the skillet
- 7
Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned
- 8
Stir in all the remaining ingredients up through the water