Tat'em's Green Bay Chili

By carvalhohm

Ingredients

• 2 Tbsp. olive oil
• 2 garlic cloves, minced
• 1 medium onion, diced
• 1 stalk celery, chopped
• 1 1/2 lbs. lean ground beef
• 1 can (15.5 ounces) Mild Chili Beans In Chili Sauce
• 1 can (15 ounces) Tomato Sauce With Chili Seasonings
• 1 can (14.5 ounces) Diced Tomatoes In Natural Juices
• 1 can (12 ounces) beer, any kind
• 1 can (4 ounces) diced green chilies
• 4 tsp. chili powder
• 1/4 tsp. ground cumin
• 1/2 tsp. cocoa
• 1/2 tsp. salt
• 1/8 tsp. cinnamon
• 1/8 tsp. dried oregano
• 3-5 drops bottled hot pepper sauce
• 1 package (8 oz.) spaghetti, prepared according to package directions
• 8 oz. cheddar cheese

Details

Servings 10
Adapted from brooksbeans.com

Preparation

Step 1

In soup kettle, heat oil, add garlic, onions and celery and sauté over medium heat until soft, stirring constantly.

Add ground beef; brown and pour into colander to drain. Add chili beans, tomato sauce, tomatoes, beer, green chilies, chili powder, cumin, cocoa, salt, cinnamon, oregano and hot pepper sauce, stir well. Bring to a boil; reduce heat to low, cover and simmer for a minimum of one hour.

Serve with chili over cooked spaghetti. Garnish with cheese.


Makes 10-12 servings