Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 ts Salt 1/4 ts Nutmeg
1 lb Ground chuck 1/2 ts Cinnamon
2 Onions; finely chopped 1/4 ts Ground cloves
2 Cloves garlic; minced 1/4 ts Mace
1 c Tomato sauce 1/4 ts Ground coriander
2 tb Catsup 1/4 ts Ground cardamom
1 c Water 1/2 Bayleaf
1 tb Red-wine vinegar 1 ts Honey
1 tb Chili powder 1/2 oz Unsweetened chocolate; grate
1 tb Paprika Tomato juice as needed
1 ts Black pepper 9 oz Thick spaghetti;cook; butter
1/2 ts Ground cumin 16 oz Canned kidney beans; heated
1/2 ts Tumeric Drained
1/2 ts Majoram 2 Onions; chopped
1/2 ts Allspice 3/4 lb Cheddar cheese; grated

1. Sprinkle 1/2 teaspoon salt in a large sillet. Heat to medium and
add the meat, the first two chopped onions that appear first in the
recipe,the garlic. Cook until Meat is browned but still soft.

2. Add tomato sauce, catsup, water and vinegar. When mixture boils,
add the rest of the salt,the remaining spices and herbs, the honey and
chocolate. Adjust seasonings, adding more salt if it needs perking up,
more cumin for a more strident chili flavor, more cinnamon and mace
if you want it more aromatic, more cardamom for more band and more
chocolate for more body.

3. Cover and simmer on very low heat for about 1 hour, stirring and
tasting occasionaly, adding tomato juice if it is getting too dry. It
should be a thick sauce. Discard bay leaf.

4. For 5 way chili(use small oval plate if available), layer
spaghetti on the plate, top it with chili, then with a sparse layer
of kidney beans then choped, raw onions. Pat on the cheese while
the chili is still hot and serve immediately, with oyster crackers on
the side.

You may, if desired, omit either the beans or onions, or both, for
3-way chili or 4-way chili. Serves 4

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