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Cincinnati Five-Way Chili
Blue Family, Bennington, VT
“A family friend gave my family this recipe back in 1999, and we’ve been making it ever since. It has become a family favorite and, like our friend, we try and share the love of this recipe around to all who enter our house. This recipe has yet to be turned down.” Joy Blue
INGREDIENTS PREPARATION
Serves 6
Salt
1 pound ground beef
3 yellow onions (1 finely chopped and 2 chopped)
2 garlic cloves, minced
1 cup barbecue sauce
1 cup water
1 tablespoon chili powder
1 teaspoon ground black pepper
1.
Sprinkle the bottom of a large skillet with salt. Set over medium heat and add the ground beef, the finely chopped onion and garlic. Cook, crumbling the meat with a fork, until browned, 8 to 10 minutes. Drain off the fat.
Add the barbecue sauce and water to the pan, raise the heat to medium-high and bring to a boil. Add the chili powder, pepper, cumin, tur- meric, allspice, cinnamon, cloves, coriander, carda- mom and 1 teaspoon salt. Lower the heat to very low, cover and simmer, stirring occasionally, for 30 minutes.
To construct the plate of five-way chili, divide the spaghetti between individual plates, top with the hot chili and then with a sparse layer of beans. Top with chopped onions, chocolate and cheese while the chili is still hot and serve.
1⁄2 teaspoon ground
1⁄2 teaspoon ground
1⁄2 teaspoon ground
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground
1⁄4 teaspoon ground
1⁄4 teaspoon ground cardamom
cumin turmeric allspice
cloves coriander
9 ounces spaghetti, cooked until al dente and drained
1 (16-ounce) can kidney beans, warmed
1⁄2 ounce unsweetened chocolate, grated
1 pound cheddar cheese, grated
2.
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