Ingredients
Scale
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
Instructions
To prepare the chili:
- 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.
- 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:
- 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.
- Stir half the spicy oil into the chili. Reserve the remaining oil.
To assemble the chili:
- Cook the spaghetti until just tender. Drain the spaghetti, and toss with the butter.
- 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.
- 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.
- Finish with Cheddar cheese, sour cream and oyster crackers.