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Green Bay Chili

Green Bay Chili

  • Author: The Commish
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Snack/Appetizer



For the chili meat:

  • 1/2 cup onion, chopped
  • 2 tablespoons vegetable oil
  • 2 pounds ground chuck
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Worcestershire sauce
  • Tabasco sauce, 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:

  • 12 ounces spaghetti noodles
  • 1 tablespoon butter
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1/2 cup onion, chopped
  • Cheddar cheese, shredded
  • Sour cream
  • Oyster crackers


To prepare the chili:

  1. In a large skillet, sauté the onion in the oil until soft, about 5 minutes. Add the beef, and stir. Cook until the meat is crumbly and browned throughout. Drain off any excess fat.
  2. Season the beef with salt, pepper, Worcestershire sauce and Tabasco. Stir in barbecue sauce. Simmer over medium-low heat for 5 minutes.

To prepare the spicy oil:

  1. In a small skillet, combine the oil with the chili powder, cumin, coriander and cardamom. Stir to thoroughly combine. Bring the mixture to a simmer. Stir in the garlic, and cook until soft.
  2. Stir half the spicy oil into the chili. Reserve the remaining oil.

To assemble the chili:

  1. Cook the spaghetti until just tender. Drain the spaghetti, and toss with the butter.
  2. Place the rinsed kidney beans in a small saucepan. Add 1/2 cup of water and cook over medium heat. Once heated through, drain well.
  3. Add spaghetti noodles to a plate. Top with a portion of beans and chopped onion. Ladle on the chili and a portion of the reserved spicy oil.
  4. Finish with Cheddar cheese, sour cream and oyster crackers.