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QUEEN OF CHILIS (CINCINNATI-STYLE), KATE CONNALLY

  • 1serving

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 Onions

  2. 1 lb Ground chuck

  3. 2 Garlic cloves, minced

  4. 1 c Barbeque sauce 

  5. -used K.C. Masterpiece)

  6. 1 c Water

  7. 1 T Chili powder

  8. 1 t Black pepper

  9. 1/2 oz Unsweetened chocolate,

  10. -grated

  11. 1/2 t Ground cumin

  12. 1/2 t Turmeric

  13. 1/2 t Allspice

  14. 1/2 t Cinnamon

  15. 1/4 t Ground cloves

  16. 1/4 t Ground coriander

  17. 1/4 t Ground cardamom

  18. 1 t Salt

  19. -tomato juice, as needed

  20. 9 oz Spaghetti, cooked and -buttered

  21. 1 16-oz can kidney beans,

  22. -heated

  23. 1 lb Cheddar cheese, shredded

  24. -oyster crackers

Instructions Jump to Ingredients ↑

  1. 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.

  2. Drain fat.

  3. Add barbeque sauce and water. Bring to a boil. Add remaining seasonings.

  4. 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.

  5. 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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