2 tablespoons butter
2 pounds ground beef — Sirloin is best
6 Bay leaves
1 large onion, yellow — finely chopped
6 medium Garlic cloves — finely chopped
1 teaspoon Cinnamon
2 teaspoons Allspice
4 teaspoons Vinegar
1 teaspoon Dried whole red pepper — (crushed)
1 teaspoon chili powder
1 teaspoon Ground cumin
1/2 teaspoon Dried oregano — (preferably Mexican)
6 ounces tomato sauce
6 cups Water
1/2 pound Vermicelli — cooked
1 small onion, yellow — finely chopped
salt to taste
Pour 6 cups of water into a kettle. Add ground sirloin breaking into small pieces. Bring water to a slow boil and stir occasionally until meet cooked and is in fine pieces. When meat is cooked, add the rest of the ingredients. Simmer at low temperature for an hour or two until chili begins to thicken.
Pour Chili over cooked spaghetti and serve with finely grated sharp cheddar cheese.