Wisconsin Chili Recipes

WISCONSIN BLUE RIBBON CHILI

Steps:

• Place ground beef into a large soup pot over medium heat. Cook the beef until it begins to lose its pink color, about 8 minutes, breaking the meat up into crumbles as it cooks; stir in celery, red bell pepper, and onion. Continue to cook until the beef is browned, about 8 more minutes. Drain excess fat.
• Stir in diced tomatoes, tomato juice, water, chili powder, brown sugar, and beef bouillon cubes; cover, reduce heat, and simmer for 30 minutes. Stir in the macaroni, and continue simmering until the pasta is tender, 10 to 15 more minutes.

WISCONSIN CHILI

Steps:

• Brown ground beef with 1/2 cup of the chopped onions. Drain ground beef. Combine ground beef, tomato juice, diced tomatoes, kidney beans, corn (not drained), celery, green bell pepper, and the rest of the onion. Add all of the spices to taste. Stir occasionally. Let simmer 45 minutes to an hour. While letting chili simmer, boil elbow macaroni to directions. Drain. Set aside.
• To serve: Pour chili over elbow macaroni.
• Also great with shredded cheese and fresh chopped onion on top.
• Tip: in the morning heat and pour chili over scrambled eggs or omelets for great south of the border omelets.

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.