Shelly's Recipe

CINCINNATI FIVE-WAY CHILI

Category: Chili

1 1/4 lbs ground beef
2 medium onions, chopped
2 garlic cloves, minced
1 cup barbecue sauce
1/2 oz unsweetened chocolate, grated
1 tbsp chili powder
1 tsp freshly ground black pepper
1/4 tsp ground cumin, turmeric, allspice, cinnamon, cloves, coriander and cardamom
1/2 tsp salt
Tomato juice, as needed
9 oz spaghetti
1 tbsp butter
1 (16 oz) can red kidney beans
1 lb Cheddar cheese finely shredded
Oyster crackers, for garnish

In a large skillet or Dutch oven, brown the meat with half the chopped onions and 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 hot chili, and then a few warm beans and some of the remaining chopped onions. Pat on cheese so the chile's heat can begin to melt it. Serve immediately with oyster crackers. Serves 4