Queen of Chilis - Cincinnati-style
1 lb ground chuck
2 garlic cloves, minced
1 cup barbecue sauce (I think I used K.C. Masterpiece)
1 cup water
1 tbsp chili powder
1 tsp black pepper
1/2 oz unsweetened chocolate, grated
1/2 tsp ground cumin
1/2 tsp turmeric
- 1/2 tsp allspice
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground coriander
1/4 tsp ground cardamom
1 tsp salt
tomato juice, as needed
9 oz spaghetti, cooked and buttered
1 16-oz. can kidney beans, heated
1 lb Cheddar cheese, shredded
- 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 barbecue 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.
- Makes 4 servings
- Contributed by Kate Connally