Categories: Chili, Ground Beef, Main Dish
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
Directions
-
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.