Tonight we had our chili cook off and I took a double batch of this Ohio version of Chili. It didn't win any ribbons but all of it was eaten: Here it is:
Cincinnati 5 Way Chili
1 lb ground beef
2 med. Onions, chopped (half for topping)
2 cloves garlic, minced (or ½ tsp garlic salt)
1 cup thick BBQ sauce (I use Heinz regular)
½ cup water
1 Tbs. Chili powder
1 tsp. Black ground pepper
½ oz. Unsweetened chocolate, grated
¼ tsp. Ground cumin
¼ tsp. Turmeric
¼ tsp. Allspice
¼ tsp. Cinnamon
¼ tsp. Ground cloves
¼ tsp. Ground coriander
¼ tsp. Ground cardamom
½ tsp. Salt
Tomato juice, as needed
9 oz. Spaghetti, cooked and lightly buttered
16 oz. Can red kidney beans, heated and drained
1 lb. Cheddar cheese, shredded
Oyster crackers as garnish
Preparation Instructions: Saute ½ the onion and garlic till soft, brown the meat, stirring to keep it loose. Drain fat from the pan. Add BBQ sauce and water and bring pan to a boil. Add spices and flavorings.
Cover pan and lower heat. Simmer at least 30 minutes, stirring occasionally. Add tomato juice as needed to create a sauce that ladles easily. Allow sauce to “rest” at least 30 minutes at room temp. (covered).
Reheat sauce. Makes 4 servings.
Individual servings by layer (from bottom of the bowl to top layer as follows):
Cheese (allowing it to melt)
Serve with oyster crackers.