The Marquette

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 Susan Vu for Cooking Channel
TOTAL TIME: 2 hr 25 min
Prep: 15 min
Inactive Prep: --
Cook: 2 hr 10 min
 
YIELD: 4 to 6 servings (6 cups chili)
LEVEL: Easy

ingredients

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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.

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  • on April 07, 2013

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    While the previous reviewer posted a rating, he actually posted a rating showing his preference for his area's type of chili, not a rating for this recipe. I frankly prefer fresh onion and beans in my chili, and it is healthier as an individual dish that way., but I would eat a Texas chili, too! This recipe is very good, although I like fresh garlic, and love it on pasta, usually a higher fiber or whole wheat pasta even I am being healthy. My teen and young adult sons and husband love it, too. Oh, I add much more cayenne, some red peppers, sometimes jalapenos-at least on top or to side when served, and greek yogurt instead of sour cream. My family prefers it, say it is fresher. They would use leftover chili on tortilla chips, wrapped in tortillas or omelets, on hot dogs, etc., very happily.

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  • on March 19, 2013

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    This might be a good recipe for chili, but it is not the correct recipe for Real Chili. There are no onions or diced tomatoes in authentic Real Chili... they use onion powder. The tomato flavor and color comes from using paste and maybe some paprika. They also don't add the kidney beans to the beef chili as it is served separately. I think there is some vinegar used in the recipe too (prior to serving. The ground beef is so fine at Real Chili, I think it's cooked for days! After all, this is a secret recipe. I've lined my recipe up against the original and I have it real close (albeit prep time is 1-2 hours.
    One tip is to add dehydrated chili peppers to a vinegar bottle and soak for days for a spicy vinegar as an optional condiment (as that is how it is served at Real Chili.

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