In a medium skillet, brown ground beef and garlic. Add tomato sauce, raisins, sherry, cinnamon, cloves, sugar, vinegar, 3/4 teaspoon salt, and almonds. Cook uncovered over medium heat for 20 minutes or until most of the liquid has evaporated. Cool.
Stuff each chili with as much of the mixture as it will hold.
Combine milk and flour, whisking until smooth. Add eggs, salt, and pepper. Put one chili in each gratin dish and cover with custard mixture. Sprinkle with cheese.
Bake uncovered at 350 degrees for about 35-40 minutes, until puffed and lightly browned.