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  Recipe Home » Beef » Cincinnati-Style Chili
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  Cincinnati-Style Chili
  Category: Beef
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 209
Ingredients:
1 lb Beef, ground
2 medium Onions, chopped
2 Garlic cloves, minced
1 cup Thick barbecue sauce
1/2 cup Water
1 tbsp Chili powder
1 tsp Black pepper
1/2 oz Unsweetened chocolate,
Grated
1/4 tsp Ground cumin
1/4 tsp Tumeric
1/4 tsp Allspice
1/4 tsp Cinnamon
1/4 tsp Ground cloves
1/4 tsp Ground coriander
1/4 tsp Ground cardamon
1/2 tsp Salt
Tomatoe juice, as needed
9 oz Spaghetti, cooked & lightly
Buttered
16 oz Can kidney beans
1 lb Cheddar cheese, finely
Shredded
Instructions:
Brown the meat with half the chopped onion and garlic, stirring to
keep it loose. (Set the remaining onion aside to top the chili when
its done). Drain any fat from the pan. Add barbecue sauce & water &
bring the pan to a boil. Simmer 30 min. stirring occasionally. The
chili will thicken as it cooks. Add tomatoe juice as necessary to
create a brew that ladles up easily. Allow the chili to rest at least
30 min in a covered pan at room temperature. (Chili can be
refrigerated & reheated to serve.) To make eash plate, start with a
layer of spaghetti & top it with hot chili, then a few beans, then
the reserved onions to taste. Pat on the cheese so the chili's heat
can begin to melt it. Serve immediately with oyster crackers.

I add the kidney beans just before the chili is finished cooking
instead of adding as a layer at serving time.

Originally from "eat Your Way Across the USA" by Jane & Micheal Stern.
Appeared in SKY Magazine Oct 97 Entered into MealMaster by Judith
Vonneumann (pooh4jvn@catlover.com)
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