Jane and Michael Stern
Authors, Chili Nation

Combine the cabbage and carrots in a large bowl.
In a smaller bowl, whisk together all remaining ingredients. Add to the vegetables and combine well. Cover and place in the refrigerator for at least one hour. Serve well chilled.

In a large skillet or Dutch oven, brown the meat with half the chopped onions and the garlic, stirring to keep it loose. Drain any fat from the pan. Add the barbecue sauce and ½ cup water and bring the mixture to a boil. Add the chocolate, spices, and salt. Cover and reduce the heat. Simmer 30 minutes, stirring occasionally. The chili will thicken as it cooks. Add tomato juice, as necessary, to create a brew that ladles up easily. Allow the chili to rest at least 30 minutes in a covered pan at room temperature. (Chili can be refrigerated and reheated to serve.)
Meanwhile, cook the spaghetti until just tender. Drain and toss with the butter. Rinse the beans and put into a small saucepan. Cook over medium heat until warm. Drain any excess liquid.
To make each plate, start with a layer of spaghetti; top it with the hot chili, and then a few warm beans and some of the remaining chopped onions. Pat on some cheese so the chili's heat can begin to melt it.
Serve immediately with oyster crackers.

Entree
Ground Chuck
2.77
Onion
.54
Garlic
.39
Barbecue Sauce
1.69
Spaghetti
.99
Red Kidney Beans
.69
Oyster Crackers
1.35
Cheddar Cheese
3.30

Dessert
Ice Cream
6.38

TOTAL
$19.41