3 lbs. ground chuck, ground twice
6 sm. to med. onions
6 garlic cloves, minced
3 c. tomato sauce
6 tbsp. ketchup
3 c. water
3 tbsp. chili powder
3 tbsp. paprika
3 tsp. ground black pepper
3 tsp. honey
1 1/2 oz. unsweetened chocolate, grated
1 1/2 tsp. each ground cumin, turmeric, marjoram, allspice, cinnamon and dried, crumbled bay leaf
3/4 tsp. each nutmeg, ground cloves, mace, coriander and cardamom
3 tsp. salt

Cook in large cast iron skillet or pot that has been salted. Start by using only about 2-3 of recommended spice amounts; taste and add more.

On medium heat you add meat, onions, and garlic and cook until all the meat is browned. Add tomato sauce, ketchup, water and vinegar. As mixture begins to boil, add everything else.

Adjust spices to taste: salt to perk up; turmeric and cumin for hotter chili flavor; cinnamon, cloves and mace if you want it sweeter; cardamom for more bang; unsweetened chocolate for body.

Cover and simmer at very low heat for about 1 hour, stirring and tasting occasionally, adding tomato juice if it is getting too dry to ladle up easily.

Layer 1: 24 ounces of thick spaghetti or macaroni, broken into 4-inch pieces and boiled in salted water to which 2 tablespoons of olive oil has been added. Drain when done. Add 1 stick sweet butter when pasta is still hot. Spread pasta out as a support layer for the four other ingredients.

Layer 2: Cover the pasta with chili, ladling out enough to cover noodles.

Layer 3: Add canned kidney beans (about two or three 16-ounce cans) drained to cover chili layer.

Layer 4: Add 4-6 medium onions, finely chopped.

Layer 5: Spread cheddar cheese to cover everything (about 2 pounds grated).

Use a standard 14-inch oven-proof casserole dish. Heat slowly about 35 minutes before serving. Serves 12. Can be refrigerated until time to heat if prepared in advance.