Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Chuck -- ground fine 1/2 Ground cumin
2 md Onions -- chopped fine 1/2 ts Turmeric
2 Cloves garlic -- minced 1/2 ts Allspice
1 c Tomato sauce 1/2 ts Marjoram
2 tb Ketchup 1/4 ts Nutmeg
1 c Water 1/2 ts Cinnamon
1 tb Red wine vinegar 1/4 ts Ground cloves
1 tb Chili powder 1/4 ts Mace
1 tb Paprika 1/4 ts Ground coriander
1 ts Black pepper 1/4 ts Ground cardamom
1 ts Honey 1/2 Dry bay leaf -- crumbled
1/2 oz Unsweetened chocolate -- 1 ts Salt
-grated Tomato juice

-------------------CONSTRUCTING THE CHILI------------------------
8 oz Very thick spaghetti 1 lb Cheddar cheese -- grated
1 16 oz can Kidney beans -fine fluffy
2 Onions -- chopped

Salt a large cast iron skillet. Turn heat to medium and add meat,
onions and garlic. Cook until meat is browned. Add tomato sauce,
ketchup, water and vinegar. As mixture begins to boil, add
everything else. Adjust spices to taste, adding more salt if it needs
perking up, more cinnamon, cloves and mace if you want it sweeter,
more chocolate for body. Cover and simmer at very low heat for about
one hour, stirring and tasting occasionally, adding tomato juice if
it's getting too dry to ladle up easily.

The bottom layer is always spaghetti. Break it into 4 inch pieces and
boil in salted water with 2 tbsp. olive oil. Melt some butter into
just cooked noodles. Cover several plates (oval ones are
traditional) with spaghetti. Ladle on enough chili to cover the
spaghetti. Wash and heat kidney beans with 2 cups of water, then
drain. Spoon a sparse layer of the beans atop the chili. Spread
onions out, to taste, over the beans. Quickly, so it will melt,
spread lots of grated cheese to cover everything.

Recipe By :

From: Marjorie Scofield Date: 10-19-95 (00:30)
(160) Fido: Recipes

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