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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Inspired by the Green-Bay style chili served at Chili John's, Green Bay, Wisconsin. From Chili Nation, by Jane and Michael Stern Ingredients:
1/2 cup chopped onion |
2 tablespoons vegetable oil |
2 lbs ground chuck |
1 1/2 teaspoons salt |
1/2 teaspoon fresh ground black pepper |
1 teaspoon worcestershire sauce |
tabasco sauce (5-10 drops or to taste) |
1 1/3 cups barbecue sauce |
1/2 cup olive oil |
1 tablespoon chili powder |
1/2 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/4 teaspoon ground cardamom |
2 garlic cloves, finely minced |
12 ounces spaghetti |
1 tablespoon butter |
1 (16 ounce) can kidney beans |
1 large onion, chopped |
shredded cheddar cheese |
sour cream |
oyster crackers |
Directions:
1. Make the chili: in a big skillet, saute/stir the onion in oil over med-high heat until soft.
2. Add in beef; cook/stir until browned, separating meat so it remains crumbly rather than cloddish.
3. Drain off excess fat; season with salt, pepper, Worcestershire sauce, and Tabasco.
4. Stir in barbecue sauce and simmer over med-low heat 5 minutes, stirring to mix.
5. Make the spicy oil: Combine the oil with the chili powder, cumin, coriander, and cardamom.
6. Heat mixture to a simmer in a small skillet; stir in the garlic and cook until soft.
7. Stir half the spicy oil into the chili; reserve the remaining oil; keep the meat mixture warm.
8. Cook the spaghetti until just tender; drain and toss with the butter and keep warm.
9. Rinse the beans and place in a small saucepan; add 1/2 cup water and cook over medium heat until warm; drain well.
10. To serve-arrange noodles on 4 to 6 plates; top each serving with beans and chopped onion.
11. Ladle chili over all and add the reserved spicy oil to taste.
12. Sprinkle toppings over, as desired.
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