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.~