Cincinnati Five-Way Chili

• 1 lb finely ground chuck
• 2 medium onions, chopped fine
• 2 cloves garlic, minced
• 1 c tomato sauce
• 1 c water
• 1 Tbsp catsup
• 1 Tbsp red wine vinegar
• 1 Tbsp chili powder
• 1 Tbsp paprika
• 1 tsp black pepper
• 1 tsp honey
• 1/2 tsp ground cumin
• 1 (1/2 oz) unsweetened chocolate, grated
• 1/2 tsp turmeric
• 1/2 tsp marjoram
• 1/2 tsp allspice
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp mace
• 1/4 tsp ground coriander
• 1/4 tsp ground cardamon
• 1/2 dry bay leaf, crumbled
• 1 tsp salt
• 8 oz thick spaghetti, cooked
• 1 16 oz can red kidney beans
• 2 chopped onions
• 1 lb Wisconsin Cheddar cheese, grated fine, as fluffy as possible

1. Salt a large cast iron skillet. Turn heat to medium and add meat, onions, and garlic.
2. Cook until all meat is browned.
3. Add tomato sauce, catsup, water and vinegar.
4. As mixture begins to boil, add everything else.
5. Adjust spices to taste, adding more salt if it needs perking up, turmeric and cumin for a sweatier chili flavor, cinnamon, cloves, and mace if you want it sweeter, cardamon for more bang, unsweetened chocolate for body.

ground chuck, onions, garlic, tomato sauce, water, catsup, red wine vinegar, chili powder, paprika, black pepper, honey, ground cumin, unsweetened chocolate, turmeric, marjoram, allspice, nutmeg, cinnamon, ground cloves, mace, ground coriander, ground cardamon, bay leaf, salt, red kidney beans, onions, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=36516 (may not work)