We called it that because neighborhood kids were in and out all day, scooping up bowls. In St. Louis, everybody ate chili mac, which was supposed to be served with macaroni, but we ate it with spaghetti, grated cheese, chopped onion and red pepper. My family mostly ate it with oyster crackers. It is best when made at least a night before and reheated. Serves 1 small neighborhood.
Ingredients
3 onions, chopped
1/4 cup bacon drippings (or cooking oil)
1 pound lean ground beef
1 pound pork sausage
1/2 cup chili powder
1/4 cup ground cumin
1 tablespoon oregano
1 teaspoon celery seed
2 bay leaves
2 tablespoons red pepper flakes
(optional)
1 bell pepper, chopped
2 stalks celery, chopped
5 large garlic cloves, minced
1 8-ounce can tomato sauce
1 12-ounce can/bottle beer
(not light)
1 quart beef stock
2 tablespoons Worcestershire sauce
2 cans small red beans (optional), drained and rinsed
Salt and pepper to taste
Directions
In a large stockpot, sauté onions in bacon drippings (or oil) until onions are softened and starting to caramelize. Add meat and break it up as it browns so that there are no clumps. Add chili powder, cumin, oregano, celery seed, bay leaves and pepper flakes, if using.
When meat is almost done, add bell pepper, celery and garlic. Continue cooking 10 minutes. Add tomato sauce, beer, beef stock, Worcestershire sauce and beans. Lower heat and simmer for 1 hour, covered. Check periodically, and add water if chili becomes too thick.
Allow to sit at least 3 hours before serving (preferably overnight, refrigerated). Add water or stock as needed.
Wine ideas: The beer here isn’t light, and neither should the wine be. Go for a full-throttle red, like a lusty, spicy syrah from California or Australia.
-Tara Q. Thomas
