Serves: 6
Prep.Time: 1 hour + simmering time
Kosher salt
1 1/2 pounds lean ground Beef
3 Bay leaves
1 cup chopped Onion
3 cloves Garlic -- chopped
3/4 teaspoon Cinnamon
1 1/2 teaspoons ground Allspice
2 tablespoons Vinegar
1/2 teaspoon Red Pepper flakes
2 tablespoons Chili Powder Blend
1 teaspoon ground Cumin
1/4 teaspoon dried Oregano
1 teaspoon Sugar
1 can Tomato Paste (6-oz.)
3 cups Water
GARNISHES:
1 pound Vermicelli -- cooked and drained
1 can Kidney Beans -- rinsed and drained, and heated through
2 cups shredded Cheddar cheese
1 cup chopped Onion
Sprinkle a sparse layer of salt over the bottom of a large heavy skillet over medium heat; add beef and cook until brown. Stir in the remaining ingredients except the garnishes; bring to a boil. Lower heat; simmer uncovered 1-1/2 TO 2 hours.
TO SERVE:
3-way = first pasta, then chili, then beans
4-way = first pasta, then chili, then beans, then cheese
5-way = a bowl layered with everything!