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Chili Spaghetti
(Using Kevin Bludso’s Hot Dog Chili from the Bludso’s BBQ Cookbook)
2 tablespoons vegetable oil
3 pounds coarsely ground beef
1/4 cup finely chopped yellow onion
2 tablespoons finely chopped garlic
2 cups water
2 tablespoons beef bouillon powder
1/2 cup dark chili powder
2 tablespoons ground cumin
1 1/2 tablespoons cayenne pepper
4 teaspoons seasoning salt
1 1/2 teaspoons ground black pepper
1 teaspoon mustard powder
1 tablespoon cider vinegar
1 1/2 teaspoons ground allspice
1 1/2 teaspoons packed dark brown sugar
1/4 cup ketchup
1 tablespoon yellow mustard
1 1/2 cups tomato paste
Spaghetti
finely diced yellow onion
grated sharp cheddar cheese
Place a large skillet over medium-high heat and warm the vegetable oil. When the oil is shimmering add the beef, onion and garlic. Cook, stirring and breaking up the meat until all the redness is cooked out — about 5 minutes.
Meanwhile, in a medium saucepan, heat the water and bouillon until the bouillon dissolves.
When the beef is ready, add the chili powder, cumin, cayenne, seasoning salt, black pepper and mustard powder and stir to mix well. Taste for seasoning and adjust as if needed. Add the vinegar, allspice, brown sugar and beef broth and stir to mix. Then stir in the ketchup, yellow mustard and tomato paste again, mixing well. Cover, turn the heat to low, and simmer, stirring occasionally until the meat is tender and the flavors are totally blended — about 30 minutes.
Once the chili is ready, boil salted water and cook spaghetti until al dente. Drain and place in a bowl, topped with diced yellow onions, then scoops of chili, then an irresponsible amount of cheddar. Enjoy