Murray's Girlfriend's Cincinnati Chili

2 tb Butter

2 lb Beef,hamburger grind

6 Bay leaves

1 Onion,large,finely chopped

6 Garlic cloves,med,fine chop

1 ts Cinnamon

2 ts Allspice

4 ts Vinegar

1 ts Red pepper,dried whole or

1 ts Chile caribe

1 1/2 ts Salt

2 tb Red chile,ground,hot-mild

1 ts Cumin,ground

1/2 ts Oregano,dried,pref. Mexican

1 cn Tomato paste(6oz ea)

6 c Water

1 cn Kidney beans,(16oz ea)

1/2 lb Vermicelli,cooked

1/2 c Cheddar cheese,grated

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.~