Cincinnati Five Way Chili - cooking recipe

Ingredients

1 lb. ground chuck
1 medium onion, finely chopped
2 cloves garlic, minced
1 c. barbecue sauce
1 c. water
1 Tbsp. chili powder
1 tsp. ground black pepper
1/2 oz. unsweetened chocolate, grated
1/2 tsp. each: ground cumin, turmeric, allspice and cinnamon
1/4 tsp. each: ground cloves, ground coriander and ground cardamom
1 tsp. salt
tomato juice (as needed)
9 oz. spaghetti, cooked and buttered
1 (16 oz.) can kidney beans, heated
2 onions, chopped
1 lb. Cheddar cheese, shredded

Preparation

Salt a large skillet.
Turn the heat to medium.
Add the meat, onion and garlic.
Break up meat with fork and cook until browned. Drain fat.
Add barbecue sauce and water.
Bring to boil.
Add spices.
Cover and simmer at very low heat 30 minutes, stirring and tasting occasionally, adding tomato juice if the mixture becomes too dry.
This chili is best after being allowed to age overnight in the refrigerator.
To construct a plate of five way, layer spaghetti on a plate.
Top with hot chili and a sparse layer of beans, then onions.
Top with plenty of cheese while chili is still hot.
Serve with oyster crackers on the side.