Saturday, April 16, 2011

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.

8 comments:

  1. We LOVED it! I will definitely make it again!

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  2. I've never tried chili with BBQ sauce! I might have to give it a try. Is there a specific kind you like to use?

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  3. Some interesting ingredients that I never thought to add. Thanks for sharing!

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  4. Whoa, I never thought of chili over spaghetti!

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  5. Nice. Looks and sounds beanlicious.

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  6. That looks totally delish!
    Pasta. YUM.
    Chili. Yum.

    Looks like that's what's on the menu for tomorrow.

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