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Title: Queen of Chilis
Categories: Chili Ethnic
Yield: 1 Servings

3 Onions
1lbGround chuck
2 Garlic cloves, minced
1cBarbeque sauce (i think i used k.c
1cWater
1tbChili powder
1tsBlack pepper
1/2ozUnsweetened chocolate, grated
1/2tsGround cumin
1/2tsTurmeric
1/2tsAllspice
1/2tsCinnamon
1/4tsGround cloves
1/4tsGround coriander
1/4tsGround cardamom
1tsSalt tomato juice, as needed
9ozSpaghetti, cooked and buttered
1 16-oz can kidney beans, heated
1lbCheddar cheese, shredded oyster cra

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.

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