Categories: Chili, Beans 
      Yield: 6 servings 
  
      2 tb Butter                          1 1/2 ts Salt 
      2 lb Beef,hamburger grind                2 tb Red chile,ground,hot-mild 
      6    Bay leaves                          1 ts Cumin,ground 
      1    Onion,large,finely chopped        1/2 ts Oregano,dried,pref. Mexican 
      6    Garlic cloves,med,fine chop         1 cn Tomato paste(6oz ea) 
      1 ts Cinnamon                            6 c  Water 
      2 ts Allspice                            1 cn Kidney beans,(16oz ea) 
      4 ts Vinegar                           1/2 lb Vermicelli,cooked 
      1 ts Red pepper,dried whole or         1/2 c  Cheddar cheese,grated 
      1 ts Chile caribe                        1    Onion,small,finely chopped 
  
  1. Heat the butter in a large heavy skillet over medium-high heat. Add the 
  meat to the skillet. Break up any lumps with a fork and cook, stirring 
  occasionally, until the meat is evenly browned.~ 2. Stir in the remaining 
  ingredients up through the water. Taste and adjust seasonings. If the 
  flavor is too sweet, add a small amount of vinegar; if not spicy enough, 
  add a small amount of ground chile.~ 3. Bring the mixture to a boil, then 
  lower the heat and simmer, uncovered, for 2 to 4 hours. Add the kidney 
  beans to the mixture 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 pass in individual bowls.~