Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter 1 1/2 ts Salt
2 lb Ground beef 2 tb Ground red chile; hot
6 Bay leaves 1 ts Ground cumin
1 lg Onion; finely chopped 1/2 ts Oregano
6 Garlic cloves; finely chop 6 oz Tomato paste
1 ts Cinnamon 6 c Water
2 ts Allspice 1/2 lb Vermicelli; cooked
4 ts Vinegar 1/2 c Cheddar cheese; grated
1 ts Dried whole red pepper -or- 1 sm Onion; finely chopped
1 ts Chile caribe

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. 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.Bring the mixture to a boil, then lower the heat and simmer,
uncovered, for 2-4 hours. 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.

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