Murray's Cincinnati Chili

2 tablespoons Butter

2 pounds Ground beef

6 Bay leaves

1 large Onion -- finely chopped

6 Garlic cloves -- finely chop

1 teaspoon Cinnamon

2 teaspoons Allspice

4 teaspoons Vinegar

1 teaspoon Dried whole red pepper -OR-

1 teaspoon Chile caribe

1 1/2 teaspoons Salt

2 tablespoons Ground red chile -- hot

1 teaspoon Ground Cumin

1/2 teaspoon Oregano

6 ounces Tomato paste

6 cups Water

1/2 pound Vermicelli -- cooked

1/2 cup Cheddar cheese -- grated

1 small Onion -- finely chopped

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.