Green Bay Chili

Green Bay Chili
From Chili Nation
Makes 4 to 6 servings

For the chili:
1/2 cup chopped onion
2 tablespoons vegetable oil
2 pounds ground chuck
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Worcestershire sauce
5 to 10 drops Tabasco, to taste
1 1/3 cups barbecue sauce

For the spicy oil:
1/2 cup olive oil
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
2 garlic cloves, finely minced

For the chili’s bed:
12 ounces spaghetti noodles
1 tablespoon butter
One 16-ounce can kidney beans
1 large onion, chopped

Toppings:
Shredded Cheddar cheese
Sour cream
Oyster crackers

Make the chili:
In a large skillet, sauté the onion in the oil until soft. Add the beef; cook and stir until browned, separating teh meat so it remains crumbly rather than cloddish. Drain off all excess fat. Season with the salt, pepper, Worcestershire sauce and Tabasco. Stir in the barbecue sauce and simmer over medium-low heat 5 minutes, stirring to mix.

Make the spicy oil:
Combine the oil with the chlii powder, cumin, coriander and cardamom. Heat this mixture to a simmer in a small skillet. Stir in the garlic and cook until soft. Stir half of the spicy oil into the chili; reserve the remaining oil. Keep the meat mixture warm.

Assemble the chili:
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. (I just heated a small amount in the microwave).

To serve, arrange the noodles on 4 to 6 plates. Top each serving with beans and chopped onion. Ladle the chili over all and add the reserved spicy oil to taste. Sprinkle toppings over, as desired.

Source: (Chili Nation)