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.
