GREEN BAY CHILI. Herewith the Cold Spring Shops entry in Sgt. Hook's Chili Competition.
Pour the contents of a 12 oz can of beer and half the can of water into a two quart crockpot. Stir in 1/2 Tbsp. paprika, 3 Tbsp. chili powder, 1 Tbsp. Accent, 1 Tbsp. garlic powder, 1 Tbsp. ground cumin seed, 1 tsp. ground white pepper, and 1 tsp. ground cayenne pepper. Turn the crock pot on low and toss in a 1 oz unsweetened chocolate square.
In a skillet, brown 2 lb. coarsely ground chuck (or 2 lb. stewing beef cut into cubes). Saute 1 medium onion chopped with the meat. Drain the grease and add the cooked meat and onions to the crock pot.
Chop fresh hot peppers to taste. (My most recent batch used six jalapenos and 4 habaneros.) Stir the chopped peppers into the crockpot. Cover and let it cook at low heat for 3 or 4 hours.
Serve over cooked chili beans or elbow macaroni.
Real Wisconsin chili comes with a vinegar dressing. Drop 3 or 4 cayenne peppers into a cruet, and pour vinegar over the peppers. Keep on hand for your chili feeds.