East Of Kansas City Chili

• 2 pounds of lean ground beef
• 1 pound of beef sirloin
• 4 (15 ounce) cans of kidney beans
• 3 onions, minced
• 2 teaspoons of black pepper
• 12 bay leaves
• 4 whole dried red chili peppers, seeded and diced
• 1/2 teaspoon of crushed red pepper flakes
• 4 garlic cloves, diced
• 2 (6 ounce) cans of tomato paste
• 6 cups of water
• 8 tablespoons of chili pepper
• 2 teaspoons of ground cayenne pepper
• 5 tablespoons of distilled white vinegar
• 3 teaspoons of ground cinnamon
• 3 teaspoons of allspice
• 2 teaspoons of Worcestershire sauce
• 2 teaspoons of salt
• 2 cups of shredded colby cheese

1. Brown ground beef in skillet with onions, and drain beef fat.
2. In a large pot combine garlic, tomato paste, water, chili powder, caynene pepper, vinegar, cinnamon, allspice, 2 cans of beans, Worcestershire sauce, salt, black pepper, bay leaves, dried red chili peppers, red pepper flakes with the ground beef and onions.
3. Cook over low heat for 3 hours. Stir in remaining 2 cans of beans, and simmer for another 30 minutes.
4. When ready to serve, don't forget to add shredded Colby cheese on top.

ground beef, beef sirloin, kidney beans, onions, black pepper, bay leaves, red chili peppers, red pepper, garlic, tomato paste, water, chili pepper, ground cayenne pepper, white vinegar, ground cinnamon, allspice, worcestershire sauce, salt, colby cheese

Taken from www.epicurious.com/recipes/member/views/east-of-kansas-city-chili-1204713 (may not work)