Miles'S South Side Chicago Chili Mack

• 1/4 lb. suet (beef fat)
• 1 large onion
• 1 lb. ground beef
• 1/2 lb. ground veal
• 1/2 lb. ground pork
• salt and pepper
• 2 tsp. garlic powder
• 1 tsp. chili powder
• 1 tsp. cumin seed
• 2 cans kidney beans, drained
• 1 can beef consomme
• 1 drop red wine vinegar
• 3 lb. spaghetti
• parmesan cheese
• oyster crackers
• Heineken beer

1. 1. Melt suet in large heavy pot until liquid fat is about an inch high. Remove solid pieces of suet from pot and discard.
2. 2. In same pot, saute onion.
3. 3. Combine meats in bowl; season with salt, pepper, garlic powder, chili powder, and cumin.
4. 4. In another bowl, season kidney beans with salt and pepper.
5. 5. Add meat to onions; saute until brown.
6. 6. Add kidney beans, consomme, and vinegar; simmer for about an hour, stirring occasionally.
7. 7. Add more seasonings to taste, if desired.
8. 8. Cook spaghetti according to package directions, and then divide among six plates.
9. 9. Spoon meat mixture over each plate of spaghetti.
10. 10. Top with Parmesan and serve oyster crackers on the side.
11. 11. Open a Heineken.

suet, onion, ground beef, ground veal, ground pork, salt, garlic powder, chili powder, cumin, kidney beans, beef consommue, red wine vinegar, spaghetti, parmesan cheese, oyster crackers, beer

Taken from www.epicurious.com/recipes/member/views/miless-south-side-chicago-chili-mack-52982871 (may not work)