Great Taste Coaster

Ingredients

2 lbs. ground chuck
3 tablespoons oil
2 medium onions
2 teaspoons salt (or to taste)
1 teaspoon black pepper
2 dashes crushed hot peppers
1/2 teaspoon mace
3/4 teaspoon allspice
2 tablespoons dry mustard
2 tablespoons chili powder
1 lb. can whole tomatoes
3 tablespoons ketchup
2 tablespoons flour

Saute chopped onions. Brown ground beef. Drain fat. Add flour and mix well. Add all above spices and ingredients. Add enough water to cover and bring to a boil. Turn down to simmer, 1 1/2 to 2 hours with lid slightly askew. Stir occasionally and add beef stock if desired. Taste frequently. Add more spices to your taste.

Notes

Willie’s Chili is a family recipe passed down from my grandpa. We usually just call it “chili spaghetti”, because it’s meant to be served as a topping with spaghetti. Growing up, it was served with regular old spaghetti. I usually serve mine with angel hair pasta, or sometimes with macaroni or rice. You’ll see Cincinnati-style chili also served with cheddar cheese, onions or even beans. Bleh. I just like the straight up chili + spaghetti, maybe with some fresh grated parmesan if the mood strikes.

I rarely follow the stock recipe. You can mix up the meat base, using ground turkey or even some vegetarian meat-substitute, but I find that ground beef works best for the richest flavor. I like to use diced tomatoes instead of whole. I’m also a garlic fan, so some fresh chopped cloves will find their way into the pot.