Ok, while Real Chili isn't actually a bar, it's definitely a Marquette tradition. Located on the south side of Wells St. between 16th and 17th street, Real Chili has satisfied Marquette students for a quick lunch between classes and after a hard night of drinking. As the bumper sticker says, “It's not just for breakfast anymore!”

The menu is pretty simple, chili. (hot, medium, or mild) The different levels of heat actually refer to the amount of chili being served, hence hot is more expensive than medium. The chili is served over spaghetti, beans, or both and you can top your treat with onions, cheese, or sour cream. (for a small charge) If you've been overserved prior to arriving and find the ordering too complicated, simply ask for the “Marquette Special” and you'll receive a bowl of medium with spaghetti and beans. Regardless of what you order, you'll receive a cup of oyster crackers which can be used to top the chili or to be thrown at fellow patrons ONE at a time. Handfulls are not allowed. (you wouldn't be the first)

The menu also includes chili dogs and tacos, but they serve the same purpose as maps, cameras, and I ♥ NY T-shirts…

Tourist Identification!

Real Chili has two locations in Milwaukee and one in Madison. The campus location does not serve alcohol, but the one in Cathedral Square does.

The Marquette Special Ingredients:

• 2 lbs hamburger browned

• 1 oz. unsweetened Baker's chocolate

• 3 tbsp. chili powder

• 1 tb sp. garlic powder

• 1 tbsp. cumin seeds

• 1/2 tbsp. paprika

• 3-4 chili peppers

• 1 tsp. white pepper

• salt

• pepper

• 2 cups water

• 1 tsp red pepper

• 1 onion

Simmer two hours. Serve over spaghetti noodles and beans. Top with onions, shredded cheddar cheese (from Wisconsin of course) and oyster crackers.

Mix together and dine.

1 tablespoon oil
½ cup chopped onions
1 pound ground beef
1 pound ground sirloin
¼ cup chili powder
¼ teaspoon cayenne pepper
1 teaspoon cinnamon
1 teaspoon cumin
½ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon ground cloves \ 1 bay leaf
1 1-ounce block unsweetened baking chocolate
2 14-ounce cans beef broth
1 small can tomato sauce
2 tablespoons cider vinegar

Heat the oil in a large pan and cook onions until tender. Add the meat and cook, breaking it up with a wooden spoon. When meat is browned, add spices, chocolate, broth, tomato sauce and vinegar, stirring to mix well. Bring to a boil, then turn heat to low and simmer uncovered for 1½ hours. It should start to thicken. It is best if refrigerated overnight and reheated the following day.
Serve with options:
· cooked spaghetti
· warmed light kidney beans
· chopped white onions
· shredded cheddar cheese
· sour cream