Recipe - Queen Of Chilis (Cincinnati-Style)

3 Onions
1 pound Ground chuck
2 Garlic cloves, minced
1 cup Barbeque sauce (I think I
used K.C. Masterpiece)
1 cup Water
1 tablespoon Chili powder
1 teaspoon Black pepper
One half ounce Unsweetened chocolate,
grated
One half teaspoon Ground cumin
One half teaspoon Turmeric
One half teaspoon Allspice
One half teaspoon Cinnamon
One fourth teaspoon Ground cloves
One fourth teaspoon Ground coriander
One fourth teaspoon Ground cardamom
1 teaspoon Salt
tomato juice, as needed
9 ounce Spaghetti, cooked and
buttered
1 16oz can kidney beans,
heated
1 pound Cheddar cheese, shredded
oyster crackers

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 5way 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.