Green Bay Chili
- Chili
- 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
- Spicy Oil
- 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
- Chili Bed
- 12 ounces spaghetti
- 1 tablespoon butter
- 1 (16 ounce) can kidney beans
- 1 large onion, chopped
- Toppings
- shredded cheddar cheese
- sour cream
- oyster crackers
- Make the chili: in a big skillet, saute/stir the onion in oil over med-high heat until soft.
- Add in beef; cook/stir until browned, separating meat so it remains crumbly rather than cloddish.
- Drain off excess fat; season with salt, pepper, Worcestershire sauce, and Tabasco.
- Stir in barbecue sauce and simmer over med-low heat 5 minutes, stirring to mix.
- Make the spicy oil: Combine the oil with the chili powder, cumin, coriander, and cardamom.
- Heat mixture to a simmer in a small skillet; stir in the garlic and cook until soft.
- Stir half the spicy oil into the chili; reserve the remaining oil; keep the meat mixture warm.
- Cook the spaghetti until just tender; drain and toss with the butter and keep warm.
- Rinse the beans and place in a small saucepan; add 1/2 cup water and cook over medium heat until warm; drain well.
- To serve--arrange noodles on 4 to 6 plates; top each serving with beans and chopped onion.
- Ladle chili over all and add the reserved spicy oil to taste.
- Sprinkle toppings over, as desired.
onion, vegetable oil, ground chuck, salt, fresh ground black pepper, worcestershire sauce, tabasco sauce, barbecue sauce, oil, olive oil, chili powder, ground cumin, ground coriander, ground cardamom, garlic, bed, spaghetti, butter, kidney beans, onion, toppings, cheddar cheese, sour cream, oyster crackers
Taken from www.food.com/recipe/green-bay-chili-393698 (may not work)