MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Queen of Chillis (Cincinnati-style)
Categories: Chilli, Stews, Beans, Chilies, Herbs
     Yield: 4 Servings

     3 lg Onions
     1 lb Ground chuck
     2 cl Garlic; minced
     1 c  Bbq sauce; I used K.C.
          - Masterpiece
     1 c  Water
     1 tb Chilli spice
     1 ts Black pepper
   1/2 oz Unsweetened chocolate;
          - grated
   1/2 ts Ground cumin
   1/2 ts Turmeric
   1/2 ts Allspice
   1/2 ts Cinnamon
   1/4 ts Ground cloves
   1/4 ts Ground coriander
   1/4 ts Ground cardamom
     1 ts Salt
          Tomato juice; as needed
     9 oz Spaghetti; cooked, buttered
    16 oz Can kidney beans; heated
     8 oz Cheddar cheese; shredded
          Diced onions
          Oyster crackers (opt)

 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. Chilli is best when allowed to age
 overnight in refrigerator and reheated.

 To construct the plate of 5-way chilli, layer spaghetti on a
 plate (a small oval plate is traditional), top it with hot
 chilli, then with a sparse layer of beans, then chopped
 onions. Pat on plenty of cheese while chilli is still hot
 and serve immediately, with oyster crackers on the side.

 Recipe by: Kate Connally

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