Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tb            Butter
   2      lb            Ground beef
   6                    Bay leaves
   1      large         Onion -- finely chopped
   6      cloves        Garlic - finely chopped
   1      t             Cinnamon
   2      ts            Allspice
   4      ts            Vinegar
   1      t             Dried whole red pepper (crushed)
   1 1/2  ts            Salt
   2      ts            Pure ground red chile
   1      t             Ground cumin
     1/2  t             Dried oregano
   6      oz            Tomato paste
   6      c             Water
  16      oz            Kidney beans -- drained
     1/2  lb            Vermicelli -- cooked
     1/2  c             Cheddar cheese, grated
   1      small         Onion -- finely chopped

Preparation:

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 all 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 to 4 hours. Add the kidney beans to the mixture 1/2 hour before serving. 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.