I came across this recipe in Easy Everyday Cooking. Since I love Cincinnati chili, and I’ve had hard time making one that I really like–this recipe is so much better than my last attempt. Our oldest loved it, and our youngest ate cheese, a few bites of meat, and some fruit. Since one child loved it, I say success! Even though our youngest didn’t eat much, I don’t too much stock in that since she really isn’t into eating dinner these days anyway.
We really enjoyed this dinner, and we will definitely be having this one again.
Here’s my adapted version.
- 1 TBSP olive oil
- 1 lb. ground turkey
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3 TBSP chili powder
- 2 tsp. paprika
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/8 tsp. ground cloves
- 1/8 tsp. ground red pepper (I omitted)
- 1 bay leaf
- 1 14 1/2 oz. can stewed tomatoes
- 1 8 oz. can tomato sauce
- 1/2 c. water
- 1 TBSP red wine vinegar
- 1 TBSP molasses
- Hot spaghetti
- Toppings: kidney beans, grated cheddar cheese, chopped onion
- Heat olive oil in a large nonstick skillet over medium high heat; then add the onion, garlic and ground turkey and cook for 5 to 7 minutes, or until meat is cooked through. Drain fat, if necessary.
Add chili powder, paprika, cumin, salt, cinnamon, cloves, ground red pepper, and bay leaf. Cook and stir for 3 minutes.
- Stir in undrained stewed tomatoes, tomato sauce, water, red wine vinegar, and molasses. Bring to a boil; reduce heat. Cover and simmer for 45 minutes, stirring occasionally. Uncover and simmer to desired consistency. Discard bay leaf.
- While chili is simmering uncovered, cook spaghetti.
- In a medium saucepan heat undrained kidney beans; drain.
- Serve Cincinnati Chili:
- Two Way: Chili over spaghetti
- Three way: Add cheese to the two way
- Four way: Add onions to the three way
- Five Way: Add kidney beans to the four way
I love fruit desserts. What happens when my kiddos pick out apples at the grocery store and then refuse to eat them when we get home? The apples find their way into something delicious, and tonight it was apple crisp. Delicious on its own or topped with whipped cream or vanilla ice cream.
- 5 c. apples, sliced thinly
- 4 TBSP white sugar
- 1 TBSP lemon (or lime) juice
- 1 1/2 tsp. cinnamon, divided
- 1/2 c. rolled oats (regular or instant)
- 1/2 c. brown sugar
- 1/4 c. all purpose flour
- 1/2 tsp. nutmeg
- 1/4 c. cold butter, cut into small pieces
- Top with whipped cream or ice cream
- In a large bowl combine the apples, white sugar, lemon juice, and 1/2 tsp. cinnamon.
- Topping: in a small bowl combine the oats, brown sugar, flour, 1 tsp. cinnamon, nutmeg, and butter. Combine the mixture until it resembles coarse crumbs.
- Spray a baking dish with cooking spray (I used a 7 x 9ish dish). Add apple mixture and top with the topping.
Bake uncovered in a 375 for 30 to 35 minutes, or until apples are tender and topping is golden.
- Serve with whipped cream or ice cream.
These biscuits are sinfully delicious. The recipe comes from Stephan Pyles’ New Tastes From Texas cookbook.
- 8 TBSP unsalted butter
- 10 TBSP shortening
- 3 c. self-rising flour
- 1 1/3 c. buttermilk
- Preheat oven to 400*FÂ Place the butter in a 9 1/2 skillet and warm in the oven for 5 minutes to heat the pan and melt the butter.
- Using your fingertips, crumble the shortening in a medium bowl with the flour until crumby consistency, the size of small peas. Add the buttermilk in 3 or 4 additions, stirring continuously with a wooden spoon or spatula until the buttermilk is thoroughly incorporated. Do not overbeat; the dough should be quite sticky and hold together
- Turn the dough out onto a floured surface and lightly flour the top. Using a rolling pin, roll out the dough into a circle about 1/2 inch thick. Cut the biscuits into 2 1/2 inch circles. Dip each biscuit in the melted butter, coating all sides thoroughly, and arrange biscuits in the skillet.
- Bake in the oven on the middle rack for 8 to 10 minutes, or until the biscuits have risen and are lightly browned on the bottom. Turn on the broiler, transfer the skillet to the upper rack of the oven, and broil the biscuits for 4 to 5 minutes or until browned. Turn out onto a rack to cool.
Campfire Buttermilk Biscuits: