Queen City Chili Recipe (2024)

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• 30 minutes to make
• Serves 4

Saw this and it look good! a kinda different chili!

• cinnamon
• spaghetti
• beans
• cheese
• crackers
• stovetop

Ingredients

• 3 onions shopping list
• 1 pound ground chuck shopping list
• 2 garlic cloves, minced shopping list
• 1 cup barbeque sauce shopping list
• 1 cup water shopping list
• 1 tablespoon chili powder shopping list
• 1 teaspoon black pepper shopping list
• 1/2 ounce unsweetened chocolate, grated shopping list
• 1/2 teaspoon ground cumin shopping list
• 1/2 teaspoon turmeric shopping list
• 1/2 teaspoon allspice shopping list
• 1/2 teaspoon cinnamon shopping list
• 1/4 teaspoon ground cloves shopping list
• 1/4 teaspoon ground coriander shopping list
• 1/4 teaspoon ground cardamom shopping list
• 1 teaspoon salt shopping list
• tomato juice as needed shopping list
• 9 ounces spaghetti, cooked and buttered shopping list
• 1 16 ounce can kidney beans, heated shopping list
• 1 pound cheddar cheese, shredded shopping list
• oyster crackers shopping list

How to make it

• Chop 2 of the onions and set aside. Chop remaining onion fine. Salt a large skillet. Turn heat to medium and add meat, finely chopped onion and garlic. Break up meat with fork and cook until it is browned. Drain fat. Add barbeque sauce and water. Bring to a boil. Add remaining seasonings. Cover and simmer over very low heat 30 minutes, stirring and tasting occasionally, adding tomato juice if mixture is getting too dry. Chili is best when allowed to age overnight in refrigerator and reheated. To construct the plate of 5 way chili, layer spaghetti on a plate, top it with hot chili, then with a sparse layer of beans, then chopped onions. Pat on plenty of cheese while chili is still hot and serve immediately with oyster crackers on the side.