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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Ingredients:
4 thin dried rice noodle
2 Tablespoon(s) Butter
1 1/2 soybean oil or oil, corn
2 Pound(s) Beef,hamburger grind
1 finely chopped onion, yellow
6 Bay leaves
1 finely chopped shallot
1 Onion,large,finely chopped
1 vegetable stock or chicken stock
6 Garlic cloves,med,fine chop
163/5000 Pound(s) butter
1 Teaspoon(s) Cinnamon
1 very small, white part, cut 2 in leek
2 Teaspoon(s) Allspice
27/5000 Pound(s) minced garlic
4 Teaspoon(s) Vinegar
1 large egg
1 Teaspoon(s) Red pepper,dried whole or
3/16 Quart(s) heavy cream
1 Teaspoon(s) Chile caribe
4 swiss or cheese, swiss gruyere
1 1/2 Teaspoon(s) Salt
2 Tablespoon(s) Red chile,ground,hot-mild
1 Teaspoon(s) Cumin,ground
1/2 Teaspoon(s) Oregano,dried,pref. Mexican
1 Can(s) Tomato paste(6oz ea)
6 Cup(s) Water
1 Can(s) Kidney beans,(16oz ea)
1/2 Pound(s) Vermicelli,cooked
1/2 Cup(s) Cheddar cheese,grated
1 small Onion, finely chopped | |
Directions: 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.~
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