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Add a photoRaciónes: 4
Ingredientes
- 3 x onions
- 1 lb grnd chuck
- 2 clv garlic, chopped
- 1 c. barbeque sauce (I think I used K.C. Masterpiece)
- 1 c. water
- 1 Tbsp. chili pwdr
- 1 tsp black pepper
- 1/2 ounce unsweetened chocolate, grated
- 1/2 tsp grnd cumin
- 1/2 tsp turmeric
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 1/4 tsp grnd cloves
- 1/4 tsp grnd coriander
- 1/4 tsp grnd cardamom
- 1 tsp salt
- Â Â tomato juice, as needed
- 9 ounce spaghetti, cooked and buttered
- 1 x 16-ounce. can kidney beans, heated
- 1 lb Cheddar cheese, shredded
- Â Â oyster crackers
Direcciones
- Chop 2 of the onions and set aside. Chop remaining onion fine. Salt a large skillet. Turn heat to medium and add in meat, finely minced onion, and garlic. Break up meat with fork and cook till it is browned.
- Drain fat.
- Add in barbeque sauce and water. Bring to a boil. Add in remaining seasonings.
- Cover and simmer over very low heat 30 min, stirring and tasting occasionally, adding tomato juice if mix 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 (a small oval plate is traditional), top it with warm chili, then with a sparse layer of beans, then minced onions. Pat on plenty of cheese while chili is still warm and serve immediately, with oyster crackers on the side.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 686g | |
| Recipe makes 4 servings | |
| Calories 1259 | |
| Calories from Fat 572 | 45% |
| Total Fat 64.67g | 81% |
| Saturated Fat 34.25g | 137% |
| Trans Fat 1.4g | |
| Cholesterol 200mg | 67% |
| Sodium 2649mg | 110% |
| Potassium 1307mg | 37% |
| Total Carbs 104.1g | 28% |
| Dietary Fiber 12.8g | 43% |
| Sugars 26.07g | 17% |
| Protein 65.05g | 104% |
