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