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Queen Of Chilis (Cincinnati-Style), Kate Connally

A home-style Queen Of Chilis (Cincinnati-Style), Kate Connally made with Barbeque Sauce I Think I, Water, and Unsweetened Chocolate. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 cup
• 1 cup
• 1/2 oz

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.