October is Dining Month on OnMilwaukee.com. All month, we're stuffed with restaurant reviews, special features, chef profiles and unique articles on everything food. Bon appetit!
In anticipation of this installment of the "Daily Dish," I rummaged through the family archives in search of a killer turkey spinach meatloaf recipe when I stumbled upon a printout I've had for several years.
I don't remember where, when or how I acquired it. I just remember a feeling that I had stumbled onto something secret and magical.
The top line of the printout says it all:
REAL CHILI RECIPES !
Real Chili has been a Milwaukee institution (and Marquette University dietary staple) for more than 75 years.
I don't know if these are legitimate or not. A quick Google search reveals that they are readily available. I've never tried to make either one, but I may give on a shot this weekend -- after I head over to the Wells Street location for a "Marquette Special."
In any event, I will pass these along and save the turkey spinach meatloaf for another day:
The "Marquette Special"
* 2 lbs hamburger browned
* 1 oz. unsweetened Baker's chocolate
* 3 tbsp. chili powder
* 1 tbsp. garlic powder
* 1 tbsp. cumin seeds
* 1/2 tbsp. paprika
* 3-4 chili peppers
* 1 tsp. white pepper
* 2 cups water
* 1 tsp red pepper
* 1 onion
Simmer two hours. Serve over spaghetti noodles and beans. Top with onions, shredded cheddar cheese (from Wisconsin of course) and oyster crackers.
Real Chili No. 2
* 1 tablespoon oil
* ½ cup chopped onions
* 1 pound ground beef
* 1 pound ground sirloin
* ¼ cup chili powder
* ¼ teaspoon cayenne pepper
* 1 teaspoon cinnamon
* 1 teaspoon cumin
* ½ teaspoon nutmeg
* ¼ teaspoon allspice
* ¼ teaspoon ground cloves
* 1 bay leaf
* 1 1-ounce block unsweetened baking chocolate
* 2 14-ounce cans beef broth
* 1 small can tomato sauce
* 2 tablespoons cider vinegar
Heat the oil in a large pan and cook onions until tender. Add the meat and cook, breaking it up with a wooden spoon. When meat is browned, add spices, chocolate, broth, tomato sauce and vinegar, stirring to mix well. Bring to a boil, then turn heat to low and simmer uncovered for 1½ hours. It should start to thicken. It is best if refrigerated overnight and reheated the following day.
Serve with options:
· cooked spaghetti
· warmed light kidney beans
· chopped white onions
· shredded cheddar cheese
· sour cream
"real" chili does not have any kind of pasta in it; if you listen to my dad, it doesn't have beans, either! To me, putting chili on spaghetti pasta just makes it spicy spaghetti. But, hey, to each their own! If you like pasta in your chili, I'm not going to say you can't have it. Me, if it doesn't make your face go red and sweat and you don't drink a quart of milk with it, it's not hot enough!
Thank you! Moved to MD in 1990. Used to have a "RealChili" recipe and lost it. They know crabs here, but not chili. Making it tonight!
Chili Fan | Oct. 16, 2008 at 11:01 a.m. (report)
A Marquette Special is simply a medium with spaghetti and beans. Doesn't matter what toppings you put on it.
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