OK, the amount of fat in this recipe is enough to clog the intake pump on an offshore oil rig. Still, Chili John’s is legendary in the city of Green Bay. You can even find it sold in half-gallon tubs at local supermarkets. This is a confirmed reprint of the original recipe.
3/4 lb. suet
2 lbs. ground chuck
3 cups water
2 tbs. butter
2 tbs. mexican oregano
2 tbs. ground cumin
2 tbs. cayenne pepper
2 tsp. onion salt
2 tsp. garlic powder
1/2 cup chili powder
Spaghetti noodles, cooked al dente
1 14.75 oz. can dark red kidney beans, drained and warmed in a covered pot
Shredded sharp Wisconsin cheddar cheese
Scallion, thinly sliced
In a large skillet, fry out the grease from the suet and save. Add 2 lbs. ground chuck to the suet grease and brown with the butter. Simmer for 20 minutes. Transfer to dutch oven with 3 cups water and simmer for 2 hours, uncovered.
Add all of the seasonings to the meat and simmer for 5 additional hours, uncovered. More water or beef broth may be added as needed. Stir well and serve.
Spoon over spaghetti noodles and red beans. Top with shredded Wisconsin sharp cheddar cheese, sour cream and chopped scallion.
519 S Military Ave, Green Bay, Wis
Rumor has it that this chili shack is the one place legendary coach and sports commentator John Madden always frequents when he visits Packerland. Since 1913, Chili John’s has been treating customers to hearty servings of the magical elixir, which comes in four different versions — mild, medium, hot, and extra-hot — served with spaghetti, beans, and Wisconsin shredded sharp cheddar cheese.
Take-out bowls are available if you’re on the go.
Note: Culinary Compost never endorses products for profit, and has received no monetary compensation for the content of this post.