Category:
Main Courses, Side Dishes

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

Courtesy of Ellen Sweets

Like most soups and stews, this should be made the day before it is to be consumed, or at least 4 to 6 hours in advance. I make a mean jalapeño cornbread too, only mine is made by adding buttermilk instead of plain milk, 2 tablespoons grated Cheddar cheese and chopped jalapeños to a package of Jiffy corn muffin mix. And if your arteries can take it, heat ¼ cup of bacon drippings to smoking in a cast-iron skillet before adding the cornbread mixture.

Easy

pounds ground chuck
1 1/2 pounds ground pork
3 tablespoons bacon grease
3 large white onions, chopped
1 bell pepper, chopped
5 garlic cloves, chopped fine or put through a press
4 tablespoons chili powder
1 tablespoons paprika
1 teaspoons oregano
3 tablespoons ground cumin
1 8-oz. can tomato sauce
1 tablespoons Lea & Perrins Worcestershire Sauce
3 cups beef stock
1 12-oz. bottle of beer
2 15-oz. cans red (or black) beans, rinsed and drained
1 pounds spaghetti, cooked according to package directions and drained
3 cups grated Cheddar cheese
2 cups finely chopped white onion
Sliced jalapeños (optional)

Ellen's St. Louis Chili Mac Directions

In a heavy-bottomed stockpot, brown the beef and pork in the bacon grease.

Add the onions, bell pepper and garlic and sauté until vegetables are soft. Add the chili powder, paprika, oregano, and cumin and sauté for about 5 minutes. Add the tomato sauce, Wrcestershire sauce, beef stock and beer. Cover and simmer for 45 minutes.

Add the beans and continue simmering for another 30 minutes. Remove the lid and simmer for an additional 20 minutes or until reduced to desired consistency.

To serve, place some spaghetti in a shallow bowl, ladle chili on top, and finish with a heaping spoonful of cheese and a teaspoon or so of raw onion. Garnish with jalapeños if desired.