In a large heavy skillet, heat the butter over medium-high heat.
Add the ground beef and break up any lumps with a fork.
Cook, stirring occasionally, until the meat is evenly browned.
Stir in the bay leaves, chopped onion, chopped garlic, cinnamon, allspice, vinegar, crushed dried red pepper, salt, ground red chile, ground cumin, and dried oregano.
Add the tomato paste and water to the skillet.
Taste and adjust seasonings as needed.
If the flavor is too sweet, add a small amount of vinegar; if not spicy enough, add more ground chile.
Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 2 to 4 hours, stirring occasionally.
Thirty minutes before serving, add the drained kidney beans to the chili mixture.
To serve, place a small amount of cooked vermicelli in individual bowls.
Spoon a generous amount of chili over the vermicelli.
Top each serving with grated cheddar cheese and finely chopped raw onion, or serve the cheese and onion on the side in individual bowls.
Enjoy this flavorful Cincinnati-style 5-Way Chili!
