---------- 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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