Queen Of Chilis (Cincinnati-Style), Kate Conn

Recipe Ingredients

3		Onions
1 lb	454g / 16oz	Ground chuck
2		Garlic cloves - minced
1 cup	237ml	Barbeque sauce - (i think i, used k.C. Masterpiec
1 cup	237ml	Water
1 tablespoon	15ml	Chili powder
1 teaspoon	5ml	Black pepper
1/2 oz	14g	Unsweetened chocolate - grated
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Turmeric
1/2 teaspoon	2.5ml	Allspice
1/2 teaspoon	2.5ml	Cinnamon
1/4 teaspoon	1.3ml	Ground cloves
1/4 teaspoon	1.3ml	Ground coriander
1/4 teaspoon	1.3ml	Ground cardamom
1 teaspoon	5ml	Salt - tomato juice, as nee
9 oz	255g	Spaghetti - cooked and

Recipe Instructions

1 16 oz can kidney beans -- heated

1 pound cheddar cheese -- shredded

crackers

Chop 2 of the onions and set aside. Chop remaining onion fine. Salt a large skillet. Turn heat to medium and add meat, finely chopped onion, and garlic. Break up meat with fork and cook until it is browned. Drain fat.

Add barbeque sauce and water. Bring to a boil. Add remaining seasonings.

Cover and simmer over very low heat 30 minutes, stirring and tasting occasionally, adding tomato juice if mixture is getting too dry. Chili is best when allowed to age overnight in refrigerator and reheated.

To 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. Pat on plenty of cheese while chili is still hot and serve immediately, with oyster crackers on the side. Serves 4.

Source:
Jane Allen King, renowned caterer and cook

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