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| 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
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.
Makes 4 servings.
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