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Queen of chilis (cincinnati-style), kate connally

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Categories: Chili, Entrees, Exotic, Herbs & Spices
Yield: 1
Rating: no rating.
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Ingredients:
3 Onions
1 lbsGround chuck
2 Garlic cloves, minced
1 cupBarbeque sauce (I think I
-used K.C. Masterpiece)
1 cupWater
1 tbspChili powder
1 tbspBlack pepper
1/2 ozUnsweetened chocolate
-grated
1/2 tbspGround cumin
1/2 tbspTurmeric
1/2 tbspAllspice
1/2 tbspCinnamon
1/4 tbspGround cloves
1/4 tbspGround coriander
1/4 tbspGround cardamom
1 tbspSalt
-tomato juice, as needed
9 ozSpaghetti, cooked and
-buttered
1 16-oz can kidney beans
-heated
1 lbsCheddar cheese, shredded
-oyster crackers
Procedures:
1Chop 2 of the onions and set aside.
2Chop remaining onion fine.
3Salt a large skillet.
4Turn heat to medium and add meat, finely chopped onion, and garlic.
5Break up meat with fork and cook until it is browned.
6Drain fat.
7Add barbeque sauce and water.
8Bring to a boil.
9Add remaining seasonings.
10Cover and simmer over very low heat 30 minutes, stirring and tasting occasionally, adding tomato juice if mixture is getting too dry.
11Chili is best when allowed to age overnight in refrigerator and reheated.
12To construct the plate of 5-way chili, layer spaghetti on a plate (a small oval plate is traditional), top it with hot chili, then with a sparse layer of beans, then chopped onions.
13Pat on plenty of cheese while chili is still hot and serve immediately, with oyster crackers on the side.
14Serves 4.
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