MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Queen of Chillis (Cincinnati-style)
 Categories: Chilli, Stews, Beans, Chilies, Herbs
      Yield: 4 Servings
 
      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.
  
  Recipe by: Kate Connally
 
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