Queen city chili

Yield: 1 Servings

Measure Ingredient
3 Onions
1 pounds 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
½ ounce Unsweetened chocolate, grated
½ teaspoon Ground cumin
½ teaspoon Turmeric
½ teaspoon Allspice
½ teaspoon Cinnamon
¼ teaspoon Ground cloves
¼ teaspoon Ground coriander
¼ teaspoon Ground cardamom
1 teaspoon Salt tomato juice, as needed
9 ounces Spaghetti, cooked and buttered
1 16-oz can kidney beans, heated
1 pounds 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 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. Serves 4.

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