Cincinnati 5 way chili (with chocolate)

Yield: 4 servings

Measure Ingredient
1 pounds Chuck -- ground fine
2 mediums Onions -- chopped fine
2 \N Cloves garlic -- minced
1 cup Tomato sauce
2 tablespoons Ketchup
1 cup Water
1 tablespoon Red wine vinegar
1 tablespoon Chili powder
1 tablespoon Paprika
1 teaspoon Black pepper
1 teaspoon Honey
½ ounce Unsweetened chocolate -- grated
8 ounces Very thick spaghetti
1 \N 16 oz can Kidney beans
2 \N Onions -- chopped
½ \N Ground cumin
½ teaspoon Turmeric
½ teaspoon Allspice
½ teaspoon Marjoram
¼ teaspoon Nutmeg
½ teaspoon Cinnamon
¼ teaspoon Ground cloves
¼ teaspoon Mace
¼ teaspoon Ground coriander
¼ teaspoon Ground cardamom
½ \N Dry bay leaf -- crumbled
1 teaspoon Salt
\N \N Tomato juice
1 pounds Cheddar cheese -- grated fine & fluffy


Salt a large cast iron skillet. Turn heat to medium and add meat, onions and garlic. Cook until meat is browned. Add tomato sauce, ketchup, water and vinegar. As mixture begins to boil, add everything else. Adjust spices to taste, adding more salt if it needs perking up, more cinnamon, cloves and mace if you want it sweeter, more chocolate for body. Cover and simmer at very low heat for about one hour, stirring and tasting occasionally, adding tomato juice if it's getting too dry to ladle up easily.

The bottom layer is always spaghetti. Break it into 4 inch pieces and boil in salted water with 2 tbsp. olive oil. Melt some butter into just cooked noodles. Cover several plates (oval ones are traditional) with spaghetti. Ladle on enough chili to cover the spaghetti. Wash and heat kidney beans with 2 cups of water, then drain. Spoon a sparse layer of the beans atop the chili. Spread onions out, to taste, over the beans. Quickly, so it will melt, spread lots of grated cheese to cover everything.

Recipe By :

From: Marjorie Scofield Date: 10-19-95 (00:30) (160) Fido: Recipes

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