Title: Cincinnati Five-Way Chili
Categories: Chili Beef
Yield: 6 Servings
| 1 | lb | Ground chuck |
| 1 | md | Onion; chopped fine |
| 2 | | Garlic cloves; minced |
| 1 | c | Barbeque sauce |
| 1 | c | -water |
| 1 | tb | Chili powder |
| 1 | ts | Ground black pepper |
| 1/2 | oz | Unsweetened chocolate;grated |
| 1/2 | ts | Each, ground cumin, tumeric |
| 1/2 | ts | Each, Allspice, cinnamon |
| 1/4 | ts | Ground cloves |
| 1/4 | ts | Ground Coriander |
| 1/4 | ts | Ground cinnamon |
| 1 | ts | Salt |
| | | Tomato juice, as needed |
| 9 | oz | Spaghetti; cooked, buttered |
| 1 | cn | Kidney beans(16 Oz.),heated |
| 2 | | Onions; chopped |
| 1 | lb | Cheddar cheese; shredded |
| | | Oyster crackers |
Salt a large skillet. Turn the heat to medium, add the meat, onion and
garlic. Break up the meat with a fork and cook until browned. Drain fat.
Add the barbeque sauce and water. Bring to a boil and add the spices. Cover
and simmer over very low heat 30 minutes, stirring and tasting
occasionally, adding tomato juice if the mixture becomes too dry. This
chili is best after being allowed to age overnight in the refrigerator.
To construct a plate of five-way, layer spaghetti on a plate, top with hot
chili, a spare layer of beans, then onions. Top with plenty of cheese while
chili is still hot. Serve with oyster crackers on the side.