Sinfully Good Chili

      Yield: 1 Servings

  1 1/2 t  salt

      1 lb chuck,Ground

      2    onions,finely chopped

      2    cloves garlic,minced

      1 c  tomato sauce

      2 T  catsup

      1 c  water

      1 T  red-wine vinegar

      1 T  chili powder

      1 T  paprika

      1 t  black pepper

    1/2 t  cumin,Ground

    1/2 t  tumeric

    1/2 t  majoram

    1/2 t  allspice

    1/4 t  nutmeg

    1/2 t  cinnamon

    1/4 t  cloves,Ground

    1/4 t  mace

    1/4 t  coriander,Ground

    1/4 t  cardamom,Ground

    1/2    bayleaf

      1 t  honey

    1/2 oz unsweetened chocolate,grate

      1    tomato juice as needed

      9 oz thick spaghetti,cook;butter

     16 oz canned kidney beans,heated

           -and,Drained

      2    onions,chopped

    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