Cincinnati Five-Way Chili
1 1/4 pounds lean ground beef
2 medium onions, chopped
2 garlic cloves, minced
1 cup your favorite barbecue sauce
1/2 ounce unsweetened chocolate, grated
1 tablespoon chili powder
1 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/2 teaspoon salt
Tomato juice, as needed
9 ounces spaghetti pasta
1 tablespoon butter
1 (16-ounce) can red kidney beans
Shredded cheddar cheese for accompaniment
Oyster crackers for accompaniment
- In a large skillet or Dutch oven, brown
the meat with half the chopped onions and the garlic, stirring
to keep it loose. Drain any fat from the pan. Add the barbecue
sauce and 1/2 cup water and bring the mixture to a boil. Add
the chocolate, spices, and salt. Cover and reduce the heat. Simmer
30 minutes, stirring occasionally. The chili will thicken as
it cooks. Add tomato juice as necessary, to create a brew that
ladles up easily. Allow the chili to rest at least 30 minutes
in a covered pan at room temperature. (Chili can be refrigerated
and reheated to serve.)
- Meanwhile, cook the spaghetti until just
tender. Drain and toss with the butter. Rinse the beans and put
into a small saucepan. Cook over medium heat until warm. Drain
any excess liquid.
- To make each plate, start with a layer
of spaghetti; top it with the hot chili and then a few warm beans
and some of the remaining chopped onions. Add some cheese so
the chili's heat can begin to melt it.
- Serve immediately with oyster crackers.
Serves 4.
