Camp Washington’s 5-Way Chili

By mrboyton

Ingredients

• ingredients:
• 1 1/2 lb ground beef 2 cloves garlic, minced 2 medium onions, chopped, divided 1 cup thick barbecue sauce
• 1 –3 Tbsp chili powder, or to taste
• 1/2 tsp salt 1 tsp black pepper
• 1/2 oz unsweetened chocolate, grated
• 1/2 tsp ground cumin
• 1/4 tsp turmeric
• 1/4 tsp allspice
• 1/4 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground coriander
• 1/4 tsp ground cardamom
• Tomato juice, as needed
• 12 oz spaghetti, cooked and lightly buttered
• 2 (16-oz) cans kidney beans, heated, rinsed, and drained
• 1 lb cheddar cheese, finely shredded

Details

Servings 8
Adapted from dashrecipes.com

Preparation

Step 1

1. Brown meat with garlic and half the chopped onion, stirring meat as it cooks to break it up. (Set aside remaining onion to top chili when done.) Drain any fat from the pan. Add barbecue sauce and bring meat to a simmer over medium, adding water if mixture seems too thick.

2. Add chili powder, salt, pepper, grated chocolate, cumin, and as many of suggested spices as you wish. Cover pan and lower heat. Simmer for 30 minutes, stirring occasionally. The chili will thicken as it cooks. Add tomato juice as necessary to thin. The chili should be thick enough to ladle easily into bowls. Allow chili to rest for at least 30 minutes, covered, off heat.

3. Offering deep dishes or broad bowls, have guests create their own plate of 3-, 4-, or 5-way, starting with spaghetti and adding meat sauce, beans, cheese, onion, and crackers as desired.