Green Bay Chili Food

EASY CHILI I

Easy Chili I image

If you like spicy and hot you will love this. It will make you say 'yum yum'!

Provided by Danielle Spivey

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Yield 6

Number Of Ingredients 12

Ingredients

1 pound ground beef
1 cup chopped onion
½ cup chopped green bell pepper
2 ½ tablespoons chili powder
1 clove garlic, minced
1 bay leaf
½ teaspoon ground cumin
4 teaspoons finely chopped jalapeno chile peppers
1 (29 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (16 ounce) can chili beans, undrained
salt and pepper to taste

Steps:

In a large saucepan over medium high heat, combine the ground beef, onion and bell peppers. Saute for about 5 minutes, or until beef is browned. Drain excess fat.
Add the chili powder, garlic, bay leaf, cumin, chile peppers, tomatoes, tomato sauce and salt and pepper to taste. Bring to a boil and reduce heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally. Stir in the beans and heat through.

Nutrition Facts : Calories 367.7 calories, Carbohydrate 26.7 g, Cholesterol 64.6 mg, Fat 21.4 g, Fiber 7.4 g, Protein 19.5 g, SaturatedFat 8.3 g, Sodium 1105.7 mg, Sugar 10.2 g

GREEN BAY CHILI

Green Bay Chili image

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

Provided by ratherbeswimmin

Categories < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

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
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
12 ounces spaghetti
1 tablespoon butter
1 (16 ounce) can kidney beans
1 large onion, chopped
shredded cheddar cheese
sour cream
oyster crackers

Steps:

Make the chili: in a big skillet, saute/stir the onion in oil over med-high heat until soft.
Add in beef; cook/stir until browned, separating meat so it remains crumbly rather than cloddish.
Drain off excess fat; season with salt, pepper, Worcestershire sauce, and Tabasco.
Stir in barbecue sauce and simmer over med-low heat 5 minutes, stirring to mix.
Make the spicy oil: Combine the oil with the chili powder, cumin, coriander, and cardamom.
Heat mixture to a simmer in a small skillet; stir in the garlic and cook until soft.
Stir half the spicy oil into the chili; reserve the remaining oil; keep the meat mixture warm.
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.
To serve--arrange noodles on 4 to 6 plates; top each serving with beans and chopped onion.
Ladle chili over all and add the reserved spicy oil to taste.
Sprinkle toppings over, as desired.

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