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Print this Recipe    Cincinnati 11

Queen Of Chilis (Cincinnati-Style)
Yield: 4 servings

3 onions
1 lb ground chuck
2 garlic cloves, minced
tomato juice, as needed
1 c barbeque sauce
1 c water
1/2 ts cinnamon
1/4 ts ground cloves
1/4 ts ground coriander
1 ts salt
1/4 ts ground cardamom
1 tb chili powder
1 ts black pepper
1/2 ts allspice
1/2 oz unsweetened chocolate, grated
1/2 ts ground cumin
1/2 ts turmeric

1 lb Cheddar cheese, shredded
16-oz can kidney beans, heated
9 oz Spaghetti, cooked and buttered
oyster crackers

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

To construct the plate of 5-way chili, layer spaghetti on a plate
(a small oval plate is traditional), top it with hot chili, then
with a sparse layer of beans, then chopped onions. Pat on plenty
of cheese while chili is still hot and serve immediately, with
oyster crackers on the side. Serves 4.

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