Cincinnati Five-Way Chili
- 1 1/4 pounds lean ground beef
- 2 medium onions, chopped
- 2 garlic cloves, minced
- 1 cup your favorite barbecue sauce
- 1/2 ounce unsweetened chocolate, grated
- 1 tablespoon chili powder
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon salt
- Tomato juice, as needed
- 9 ounces spaghetti pasta
- 1 tablespoon butter
- 1 (16-ounce) can red kidney beans
- In a large skillet or Dutch oven, brown the meat with half the chopped onions and the garlic, stirring to keep it loose. Drain any fat from the pan.
- Add the barbecue sauce and 1/2 cup water and bring the mixture to a boil. Add the chocolate, spices, and salt. Cover and reduce the heat. Simmer 30 minutes, stirring occasionally.
- The chili will thicken as it cooks. Add tomato juice as necessary, to create a brew that ladles up easily. Allow the chili to rest at least 30 minutes in a covered pan at room temperature. (Chili can be refrigerated and reheated to serve.)
- Meanwhile, cook the spaghetti until just tender. Drain and toss with the butter.
- Rinse the beans and put into a small saucepan. Cook over medium heat until warm. Drain any excess liquid.
- To make each plate, start with a layer of spaghetti; top it with the hot chili and then a few warm beans and some of the remaining chopped onions. Add some cheese so the chili's heat can begin to melt it.