Green Bay Chili - cooking recipe

Ingredients

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

Preparation

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.