Queen City Chili

      Yield: 1 Servings

      3    onions

      1 lb chuck,Ground

      2    garlic cloves,minced

      1 c  barbeque sauce  (i think i

           -used k.c,. masterpiece)

      1 c  water

      1 T  chili powder

      1 t  black pepper

    1/2 oz unsweetened chocolate

           -grated

    1/2 t  cumin,Ground

    1/2 t  turmeric

    1/2 t  allspice

    1/2 t  cinnamon

    1/4 t  cloves,Ground

    1/4 t  coriander,Ground

    1/4 t  cardamom,Ground

      1 t  salt tomato juice,as needed

      9 oz spaghetti,cooked and

           -buttered

      1    16-oz  can kidney beans

           -heated

      1 lb cheddar cheese,shredded

           -oyster cra,ckers

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,

top it with hot chili, then with a sparse layer of beans, then

chopped onions. Put on plenty of cheese while chili is still hot