Cooking Club: Green-Bay Style Chile

When I saw this recipe that Raelynn submitted I thought sounds good but wasn't totally excited, until I saw Rachel's picture--now I want to make it tonight!

GREEN BAY-STYLE CHILI

by Jane and Michael Stern (featured in the Miami Herald 20 or so years ago)

Saute until soft:

1/2 cup chopped ONION in 2 TB VEGGIE OIL

Add, stir, crumble and cook:

2 pounds GROUND BEEF

Season with:

1 1/2 tsp SALT

1/2 tsp PEPPER

1 tsp WORCESTERSHIRE SAUCE

5-10 drops TABASCO

Stir in and then simmer 5 minutes:

1 cup BBQ SAUCE of choice

Drain off excess oil.

In small skillet combine:

1/3 cup OLIVE OIL (I would recommend using less, less, less! Maybe 3 TBSP)

1 TBSP CHILI POWDER

1/2 tsp ground CUMIN

1/4 tsp ground CORIANDER

1/4 tsp ground CARDOMOM (I substituted a little cinnamon and nutmeg)

Heat to a simmer, then add and cook till soft:

2 minced or pressed GARLIC CLOVES

Stir this oil/spice mixture into the meat mixture.

Serve Chili over:

Buttered Cooked Spaghetti noodles

Top with:

Heated Kidney Beans (i.e. microwave)

Chopped onion (from the leftover onion you chopped for step 1)

Shredded Cheese

Sour Cream

NOTES:

Despite the ingredient list, this went together VERY FAST. I made the chili in the morning and then at night just cooked the spaghetti, heated the beans and put the pot of chili back on the stove to reheat. I did make the full recipe and ended up freezing half the ground beef mixture to use for a later quick and easy dinner. At the very least you must serve the chili over spaghetti noodles with kidney beans (and technically onions) to make it authentic.