Green Bay Chili Recipes

GREEN BAY CHILI

Steps:

• 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.

GREEN CHILE CIOPPINO

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until pepper skins have blackened and blistered, 5 to 8 minutes. Transfer to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
• Puree peppers in the bowl of a food processor or blender; set aside.
• Melt butter in a large stockpot over medium-low heat. Add onions, cilantro, and garlic; cook slowly, stirring occasionally, until onions are soft, 7 to 10 minutes. Pour in tomatoes and their juices. Add chicken broth, wine, water, bay leaves, basil, thyme, and oregano; mix well. Cover and simmer for 30 minutes. Ladle into bowls.
• Increase heat and bring to a boil. Add clams and mussels; simmer, 4 to 5 minutes. Add cod and scallops; reduce heat, cover, and simmer for 5 minutes.
• Add shrimp and lobster tails. Cook until clams and mussels open, cod and scallops are opaque, shrimp is pink, and lobster shells are bright red and meat is opaque, about 5 minutes more. Don't overcook or seafood will become tough.

EASY CHILI I

Steps:

• In a large saucepan over medium high heat, combine the ground beef, onion and bell peppers. Saute for about 5 minutes, or until beef is browned. Drain excess fat.
• Add the chili powder, garlic, bay leaf, cumin, chile peppers, tomatoes, tomato sauce and salt and pepper to taste. Bring to a boil and reduce heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally. Stir in the beans and heat through.