Esta es una exhibición prevé de cómo se va ver la receta de 'Murray's Cincinnati Chili' imprimido.

Receta Murray's Cincinnati Chili
by Global Cookbook

Murray's Cincinnati Chili
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 2 Tbsp. Butter
  • 2 lb Grnd beef
  • 6 x Bay leaves
  • 1 lrg Onion -- finely minced
  • 6 x Garlic cloves -- finely
  •     Chop
  • 1 tsp Cinnamon
  • 2 tsp Allspice
  • 4 tsp Vinegar
  • 1 tsp Dry whole red pepper -Or possibly-
  • 1 tsp Chile caribe
  • 1 1/2 tsp Salt
  • 2 Tbsp. Grnd red chile -- warm
  • 1 tsp Grnd Cumin
  • 1/2 tsp Oregano
  • 6 ounce Tomato paste
  • 6 c. Water
  • 1/2 lb Vermicelli -- cooked
  • 1/2 c. Cheddar cheese -- grated
  • 1 sm Onion -- finely minced

Direcciones

  1. Heat the butter in a large heavy skillet over medium-high heat. Add in the meat to the skillet. Break up any lumps with a fork and cook, stirring occasionally, till the meat is proportionately browned. Stir in the remaining ingredients up through the water. Taste and adjust seasonings. If the flavor is too sweet, add in a small amount of vinegar; if not spicy sufficient, add in a small amount of grnd chile.Bring the mix to a boil, then lower the heat and simmer, uncovered, for 2-4 hrs. Place a small amount of the cooked vermicelli in individual bowls. Spoon on a generous amount of chili.
  2. Top with grated cheese and raw onion or possibly pass in individual bowls.