---------- Recipe via Meal-Master (tm) v8.03
 
      Title: Cincinnati 5-Way Chili Pt.1
 Categories: Beef, Main dish, Tex-mex, Pasta, Chili
      Yield: 4 servings
 
-------------------------PART ONE-------------------------
      1 lb Chuck,twice ground finely
      2 x  Onions, minced
      2 x  Cloves garlic, minced
      1 c  Tomato sauce
      2 tb Catsup
      1 c  Water
      1 tb Red wine vinegar
      1 tb Chili powder
      1 tb Paprika
      1 ts Pepper
      1 ts Honey
    1/2 oz Unsweetened chocolate,grated
    1/2 ts EA: ground cumin, tumeric
    1/2 ts EA: marjoram, allspice
    1/2 ts Cinnamon
    1/4 ts EA: nutmeg, ground cloves
    1/4 ts EA: mace, ground coriander
    1/4 ts Ground cardamom
    1/2 x  Bay leaf, crumbled
      1 ts Salt
 -------------------------PART TWO-------------------------
       8 oz Thick spaghetti
      16 oz Can red kidney beans
       2 x  Onions, chpd
       1 lb Wisconsin cheddar,fine grate
 
  ***Excerpt from "Square Meals": "No one who loves to
  eat can visit Cincinnati without falling in love with
  the most eccentric and delicious noodle dish of
  all--5-Way Chili. Invented by Greek immigrants in the
  1920s, it is unique to southern Ohio, and served only
  in chili parlors, most of which are
  fluorescent-lighted luncheonettes that haven't changed
  much since 1950. Nobody in Cincinnati gives out their
  recipe. It is a dish of startling complexity, so
  dizzingly spicy..." THIS IS A 2 PART RECIPE. Salt a
  large cast iron skillet. Turn heat to med and add
  meat, onions, and garlic. Cook until meat is browned.
  Add tomato sauce, catsup, water, and vinegar. As
  mixture begins to boil, add everything else. 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,
  cardamom for more bang, unsweetened chocolate for
  body. Cover and simmer at very low heat for about 1
  hr, stirring and tasting occasionally, adding tomato
  juice if it is getting too dry to ladle up easily.

  The bottom layer is always spaghetti, the thickest you
  can find. If you have trouble, try using long, thin
  macaroni like perciatelli. Break into 4" pieces, boil
  in salted water to which oil has been added. For a
  touch o swank, melt a stick of sweet butter into the
  just-cooked noodles before you dish them out. You will
  need about 2-3oz per serving. You want them soft
  enough to cut easily with a fork, but not so soft they
  lose their oomph. Remember, they are the support layer
  for four other ingredients. Spread them out to cover
  the bottom of a small oval plate. Ladle on the chili,
  enough to cover the noodles. Wash kidney beans and
  heat with 2c water, then drain. Spoon a sparce layer
  atop the chili. Spread onions over beans. Quickly (so
  it melts) spread cheese to cover everything. Don't
  skimp. Cheese should completely blanket the plate,
  enough so that you can pat it into a neat mound with
  your hands, just the way they do in Cincinnati.
  Variations: 3-Way or 4-Way: Omit either beans or
  onions, or both.
 
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