in chili parlors, most of which are fluorescent-lighted luncheonettes that haven't changed much since 1950. Nobody in Cincinnati gives out their recipe. It is a dish of startling complexity, so dizzingly spicy..." THIS IS A 2 PART RECIPE. Salt a large cast iron skillet. Turn heat to med and add meat, onions, and garlic. Cook until meat is browned. Add tomato sauce, catsup, water, and vinegar. As mixture begins to boil, add everything else. Adjust spices to taste, adding more salt if it needs perking up, turmeric and cumin for a sweatier 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 hr, stirring and tasting occasionally, adding tomato juice if it is getting too dry to ladle up easily. ----