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Queen Of Chilis (cincinnati-style), Kate Connally

A home-style Queen Of Chilis (cincinnati-style), Kate Connally made with Onions, Ground Chuck, Garlic Minced, Barbeque Sauce, and Water. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 3
• 1 lb
• 2
• 1 cup
• 1 cup
• 1
• 1
• 1/2 oz
• 1/2
• 1/2
• 1/2
• 1/2
• 1/4
• 1/4
• 1/4
• 1
• 9 oz
• 1
• 1 lb

Method (preview)

1. 1

   Chop 2 of the onions and set aside.

2. 2

   Chop remaining onion fine.

3. 3

   Turn heat to medium and add meat, finely chopped onion, and garlic.

4. 4

   Break up meat with fork and cook until it is browned.

5. 5

   Drain fat.

6. 6

   Add barbeque sauce and water. Bring to a boil. Add remaining seasonings.

7. 7

   Cover and simmer over very low heat 30 minutes, stirring and tasting occasionally, adding tomato juice if mixture is getting too dry.

8. 8

   To construct the plate of 5-way chili, layer spaghetti on a plate (a small oval plate is traditional), top it with hot chili, then with a sparse layer of beans, then chopped onions.

9. 9

   Pat on plenty of cheese while chili is still hot and serve immediately, with oyster crackers on the side.