Chili

Ingredients

• 2 tablespoons Canola or Olive Oil


• 2 pounds Ground Chuck


• 1 green or red Bell Pepper chopped


• 2 stalks Celery Chopped


• 4 Garlic cloves minced


• 1/2 teaspoon Ree Chili flakes


• 2 teaspoons Salt


• 1 teaspoon Pepper


• 2 tablespoons All Purpose Flour


• 1 46 oz. bottle Spicy V8


• 1/2 12 oz. bottle of Beer


• 1 Bay Leaf


• 2 15 oz. cans diced Fire Roasted Tomatoes


• 1 teaspoon Garlic powder


• 1 teaspoon dried Oregano


• 1 teaspoon dried Thyme


• 4 tablespoons Chili powder


• 2 tablespoon Cumin powder


• 1/4 teaspoon ground Nutmeg


• 4 dashes of Worchestershire Sauce


• 3 dashes of Sriracha or Hot Sauce


• 8 oz. Thin Spaghetti cooked al dente


• Sharp Cheddar Cheese shredded

Fusion Chili

Mmmm!

Sriracha

Directions

In a large stock pot, brown the ground chuck in the oil on medium-high heat. When the meat is just about browned, add the onions, bell pepper, celery and chili flakes. Lower the heat to medium, sprinkle the meat with salt and pepper and cook until the onions are soft and translucent. Add the minced garlic and saute for about additional 2 minutes.

Add the chili powder, cumin, oregano, thyme, nutmeg and garlic powder and stir to mix thoroughly. Sprinkle the flower over the mixture and stir while cooking an additional 2 minutes or so. Pour in the beer and spicy V8.

Add the diced tomatoes, bay leaf, worchestershire sauce, and sriracha. Stir. Reduce heat to medium-low and cover. Simmer for 2 hours.

After the chili has simmered for a couple of hours, taste to see if it needs more salt. Stir in the chili beans, cover and simmer on low heat for an additional hour.

In a separate stock pot, cook the dried spaghetti al dente for 9 to 10 miniutes. Break the spaghetti into 2 inch pieces when adding to the boiling water. Drain and add to the chili pot. Cover and simmer for about 30 minutes so the spaghetti can soak up some of the spicy chili sauce. Add a cup of water if the chili becomes too thick.

Your chili is now ready to serve. Top with shredded cheese and Saltine crackers on the side.