Although it's not on the menu, if you order "The Marquette" at the Real Chili restaurant you will get a bowl of spaghetti topped with hearty beef chili, chopped onions, a mound of shredded Cheddar and sour cream. The dish is served with vinegar and oyster crackers on the side.
Recipe courtesy of Susan Vu
The Marquette
Total:
2 hr 25 min
Active:
15 min
Yield:
4 to 6 servings (6 cups chili)
Level:
Easy
Total:
2 hr 25 min
Active:
15 min
Yield:
4 to 6 servings (6 cups chili)
Level:
Easy

Ingredients

  • 2 tablespoons vegetable oil
  • 1 yellow onion, chopped
  • 2 tablespoons chili powder
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon garlic powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 pounds ground beef chuck
  • 2 cups low-sodium beef stock
  • Kosher salt
  • One 28-ounce can diced tomatoes
  • One 8-ounce can tomato sauce
  • 1 bay leaf 
  • One 15.5-ounce can kidney beans, drained and rinsed, optional
  • 1 pound spaghetti
  • 1 pound finely grated Cheddar
  • 1 cup sour cream
  • Oyster crackers, for serving
  • Apple cider vinegar, for serving
  • Red wine vinegar, for serving

Directions

Heat the oil in a medium Dutch oven or heavy pot over medium heat. Add half of the onions and cook, stirring occasionally until soft, about 5 minutes. Stir in the chili powder, cocoa powder, garlic powder, cumin and cayenne. Continue to cook until lightly toasted, 1 to 2 minutes. Add the beef, 1/2 cup of the beef stock and 2 teaspoons salt. Cook, breaking up the meat, until it's no longer pink, about 5 minutes. Add the remaining beef stock, the tomatoes, tomato sauce and bay leaf. Simmer the mixture over low or medium-low heat, uncovered, until the chili is thick but still soupy, 1 1/2 to 2 hours. While the chili cooks, skim off any excess fat that floats to the top. If using the kidney beans, add during the last 10 minutes of cooking. Discard the bay leaf and season with salt. 

When ready to serve, bring a large pot of salted water to a boil and cook the spaghetti according to package directions. Divide the spaghetti among the bowls and top with the chili, the remaining onions, the Cheddar and sour cream. Serve with the oyster crackers, apple cider vinegar and red wine vinegar on the side.

IDEAS YOU'LL LOVE

"Don Juan" El Taco Grande

Recipe courtesy of Melissa Gaman

Greek Devil Gyro

Recipe courtesy of Melissa Gaman

Chicken Roll from Pugsley Pizza

Recipe courtesy of Susan Vu

Top Dog Frankfurter

Recipe courtesy of Melissa Gaman

Stuffed Pizza

Recipe courtesy of Cooking Channel

Grease Truck Sandwich

Recipe courtesy of Cooking Channel

Chicken Cheddar Wrap

Recipe courtesy of Cooking Channel

Sink the Biz Fries

Recipe courtesy of Cooking Channel

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Tia Mowry at Home

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Tia Mowry at Home

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c