This stuff is INCREDIBLE! But don’t go into it thinking it’s regular “chili”. Picture spaghetti noodles with chili over the top - that’s what makes it Cincinnati style. I know the ingredient list looks long, but it’s mostly spices & comes together super fast. This is a McOmber family favorite & is perfect to make for a crowd.

SERVES 6-8 PEOPLE.

1 lb. ground beef, extra lean
2 medium onions, chopped
2 cloves garlic, minced
1 cup thick BBQ sauce
1/2 cup water
1 tablespoon chili powder
1 teaspoon black pepper
1/2 oz unsweetened chocolate, grated (or substitute 1.5 tablespoons cocoa powder + 1.5 teaspoons cooking oil, I use avocado oil)
1/4 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/2 teaspoon salt
tomato juice, as needed for consistency
9 oz. spaghetti noodles, lightly cooked & buttered
1 can (16 oz) kidney beans, drained + rinsed
1 lb. cheddar cheese, finely shredded
oyster crackers, for garnish

Brown meat with half of chopped onion & all of garlic - stir to keep loose. Set remaining onion aside to top chili at serving time. Drain any fat from pan. Add BBQ sauce + water & bring to boil. Add spices, chocolate & salt. Cover pan & lower heat. Simmer 30 minutes, stirring occasionally. Will thicken as it cooks. Add tomato juice as necessary to create a brew that ladles up easily. Let chili rest at least 30 minutes at room temperature. Can be refrigerated & reheated.

To make a plate: Start with a layer of spaghetti & top with hot chili mixture, then a few beans, then the reserved chopped onions to taste. Pat on the cheese so heat can melt it. Serve immediately with oyster crackers.