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Ingredientes
- 2 Tbsp. Butter
- 2 lb Beef,hamburger grind
- 6 x Bay leaves
- 1 x Onion,large,finely minced
- 6 x Garlic cloves,med,fine chop
- 1 tsp Cinnamon
- 2 tsp Allspice
- 4 tsp Vinegar
- 1 tsp Red pepper,dry whole or possibly
- 1 tsp Chile caribe
- 1Â 1/2 tsp Salt
- 2 Tbsp. Red chile,grnd,warm-mild
- 1 tsp Cumin,grnd
- 1/2 tsp Oregano,dry,pref. Mexican
- 1 can Tomato paste(6oz ea)
- 6 c. Water
- 1 can Kidney beans,(16oz ea)
- 1/2 lb Vermicelli,cooked
- 1/2 c. Cheddar cheese,grated
- 1 x Onion,small,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.
- 2. 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.
- 3. Bring the mix to a boil, then lower the heat and simmer, uncovered, for 2 to 4 hrs. Add in the kidney beans to the mix 1/2 hour before serving.
- 4. Place a small amount of the cooked vermicelli in individual bowls. Spoon on a generous amount of chili. Top with grated cheese and raw onion or possibly pass in individual bowls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 577g | |
| Recipe makes 6 servings | |
| Calories 643 | |
| Calories from Fat 284 | 44% |
| Total Fat 31.69g | 40% |
| Saturated Fat 14.23g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 1241mg | 52% |
| Potassium 1062mg | 30% |
| Total Carbs 50.48g | 13% |
| Dietary Fiber 7.7g | 26% |
| Sugars 7.48g | 5% |
| Protein 38.64g | 62% |
