JUDY MYERS CPFD36B
1 1/2 ts Salt
1 lb Ground chuck
2    Onions -- finely chopped
2    Cloves garlic -- minced
1 c  Tomato sauce
2 tb Catsup
1 c  Water
1 tb Red-wine vinegar
1 tb Chili powder
1 tb Paprika
1 ts Black pepper
1/2 ts Ground cumin
1/2 ts Tumeric
1/2 ts Majoram
1/2 ts Allspice
1/4 ts Nutmeg
1/2 ts Cinnamon
1/4 ts Ground cloves
1/4 ts Mace
1/4 ts Ground coriander
1/4 ts Ground cardamom
1/2    Bayleaf
1 ts Honey
1/2 oz Unsweetened chocolate --
Grate
Tomato juice as needed
9 oz Thick spaghetti;cook --
Butter
16 oz Canned kidney beans --
Heated
Drained
2    Onions -- chopped
3/4 lb Cheddar cheese -- grated

1. Sprinkle 1/2 teaspoon salt in a large sillet. Heat to medium and add
the meat, the first two chopped onions that appear first in the recipe,the
garlic. Cook until Meat is browned but still soft. 2. Add tomato sauce,
catsup, water and vinegar. When mixture boils, add the rest of the salt,the
remaining spices and herbs, the honey and chocolate. Adjust seasonings,
adding more salt if it needs perking up, more cumin for a more strident
chili flavor, more cinnamon and mace if you want it more aromatic, more
cardamom for more band and more chocolate for more body. 3. Cover and
simmer on very low heat for about 1 hour, stirring and tasting occasionaly,
adding tomato juice if it is getting too dry. It should be a thick sauce.
Discard bay leaf. 4. For 5 way chili(use small oval plate if available),
layer spaghetti on the plate, top it with chili, then with a sparse layer
of kidney beans & then choped, raw onions. Pat on the cheese while the
chili is still hot and serve immediately, with oyster crackers on the side.
You may, if desired, omit either the beans or onions, or both, for 3-way
chili or 4-way chili. Serves 4 MMNorma Wrenn