The owners of the JBF America's Classics Award–winning Camp Washington Chili were reluctant to part with the secret family recipe for their signature dish, but they happily provided us with this version instead, a slight variation on the original. Rich with spices, including cinnamon, cloves, ginger, and nutmeg, this chili has a deep, beefy flavor and a nice kick.
It’ll be thicker and tastier if cooked a day ahead of time, chilled overnight, and then reheated before serving. To serve it “five-way”—the most popular order at the restaurant—ladle the chili over a bed of spaghetti and top with red kidney beans, diced white onions, and a heaping mound of shredded Wisconsin cheddar cheese. Get the recipe and make it at home tonight.
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Our America's Classics cookbook, James Beard’s All-American Eats: Recipes and Stories from Our Best-Loved Local Restaurants, makes the perfect gift. Order a copy today!
