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| 3 | onions |
| 1 x ca. 450 g | chuck ground |
| 2 | cloves garlic minced |
| 1 Tasse | Barbeque sauce (I think I used K.C. Masterpiece) |
| 1 Tasse | water |
| 1 Esslöffel | chilli powder |
| 1 Teelöffel | black pepper |
| 1/2 x ca. 30 g | Unsweetened chocolate, grated |
| 1/2 Teelöffel | ground cumin |
| 1/2 Teelöffel | turmeric |
| 1/2 Teelöffel | allspice |
| 1/2 Teelöffel | cinnamon |
| 1/4 Teelöffel | cloves ground |
| 1/4 Teelöffel | coriander ground |
| 1/4 Teelöffel | cardamom ground |
| 1 Teelöffel | Salt tomato juice, as needed |
| 9 x ca. 30 g | Spaghetti, cooked and buttered |
| 1 | 16-oz can kidney beans, heated |
| 1 x ca. 450 g | Cheddar cheese, shredded oyster crackers |
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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 (a small oval plate is traditional), 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. Serves 4.
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