Queen of Chilis (Cincinnati-Style)
Queen of Chilis (Cincinnati-Style) recipe
Yield
16 servingsPrep
25 minCook
45 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 |
onions
|
*
|
|
| 1 | pound |
beef chuck
ground |
|
| 2 | cloves |
garlic
minced |
|
| 1 | cup |
barbecue sauce
|
|
| 1 | cup |
water
|
|
| 1 | tablespoon |
chili powder
|
|
| 1 | teaspoon |
black pepper
|
|
| ½ | ounce |
unsweetened chocolate
grated |
|
| ½ | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
turmeric
|
|
| ½ | teaspoon |
allspice
|
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
cloves
ground |
|
| ¼ | teaspoon |
coriander
ground |
|
| ¼ | teaspoon |
cardamom seeds
ground |
|
| 1 | teaspoon |
salt
|
|
|
tomato juice
as needed |
*
|
||
| 9 | ounces |
spaghetti
cooked and buttered |
|
| 16 | ounces |
kidney beans, canned
heated |
|
| 1 | pound |
cheddar cheese
shredded |
|
|
oyster crackers
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
onions
|
*
|
| 453.6 | g |
beef chuck
ground |
|
| 2 | cloves |
garlic
minced |
|
| 237 | ml |
barbecue sauce
|
|
| 237 | ml |
water
|
|
| 15 | ml |
chili powder
|
|
| 5 | ml |
black pepper
|
|
| 14.5 | ml/g |
unsweetened chocolate
grated |
|
| 2.5 | ml |
cumin
ground |
|
| 2.5 | ml |
turmeric
|
|
| 2.5 | ml |
allspice
|
|
| 2.5 | ml |
cinnamon
|
|
| 1.3 | ml |
cloves
ground |
|
| 1.3 | ml |
coriander
ground |
|
| 1.3 | ml |
cardamom seeds
ground |
|
| 5 | ml |
salt
|
|
| 1 | x |
tomato juice
as needed |
*
|
| 260.1 | ml/g |
spaghetti
cooked and buttered |
|
| 462.4 | ml/g |
kidney beans, canned
heated |
|
| 453.6 | g |
cheddar cheese
shredded |
|
| 1 | x |
oyster crackers
|
* |
Directions
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.
Chili is best when allowed to age overnight in refrigerator and reheated.
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.
