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Cincinnati-style Chili

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      Title: CINCINNATI-STYLE CHILI
 Categories: Beef, Jvn, Main dish
      Yield: 4 Servings
 
      1 lb Beef, ground
      2 md Onions, chopped
      2    Garlic cloves, minced
      1 c  Thick barbecue sauce
    1/2 c  Water
      1 tb Chili powder
      1 ts Black pepper
    1/2 oz Unsweetened chocolate,
           Grated
    1/4 ts Ground cumin
    1/4 ts Tumeric
    1/4 ts Allspice
    1/4 ts Cinnamon
    1/4 ts Ground cloves
    1/4 ts Ground coriander
    1/4 ts Ground cardamon
    1/2 ts Salt
           Tomatoe juice, as needed
      9 oz Spaghetti, cooked & lightly
           Buttered
     16 oz Can kidney beans
      1 lb Cheddar cheese, finely
           Shredded
 
  Brown the meat with half the chopped onion and garlic, stirring to
  keep it loose. (Set the remaining onion aside to top the chili when
  its done). Drain any fat from the pan. Add barbecue sauce & water &
  bring the pan to a boil. Simmer 30 min. stirring occasionally. The
  chili will thicken as it cooks. Add tomatoe juice as necessary to
  create a brew that ladles up easily. Allow the chili to rest at least
  30 min in a covered pan at room temperature. (Chili can be
  refrigerated & reheated to serve.) To make eash plate, start with a
  layer of spaghetti & top it with hot chili, then a few beans, then
  the reserved onions to taste. Pat on the cheese so the chili's heat
  can begin to melt it. Serve immediately with oyster crackers.
  
  I add the kidney beans just before the chili is finished cooking
  instead of adding as a layer at serving time.
  
  Originally from "eat Your Way Across the USA" by Jane & Micheal Stern.
  Appeared in SKY Magazine Oct 97 Entered into MealMaster by Judith
  Vonneumann (pooh4jvn@catlover.com)
 
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