Green Bay Chili

Inspired by the Green-Bay style chili served at Chili John's, Green Bay, Wisconsin. From Chili Nation, by Jane and Michael Stern

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 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

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.