It’s getting cold outside and that means it’s time for soups and chilis…my favorite time of year! And it’s no secret that I live chili, and I really do love Cincinnati chili. I’ve made two other versions: Cincinnati Chili and Cincinnati Chili Take 2.
This version was quite tasty and we had enough for a few meals. It may not get the 5 stars that Cincinnati Chili Take 2 got, but it certainly is excellent. In all fairness it may get 5 stars next time I make it, because this time I ran out of chili powder and had to sub paprika, and even with the paprika it was really good!
The interesting spin in this chili is the addition of semi sweet chocolate…it got my youngest to eat the meat!
This recipe is adapted from the September 2009 issue of Cooking Light.
- 8 oz uncooked spaghetti
- olive oil
- 16 oz lean ground turkey
- 3 c. chopped onion, divided
- 2 c. chopped green bell pepper
- 2 TBSP garlic, minced
- 2 TBSP chili powder
- 4 TBSP tomato paste
- 2 tsp. ground cumin
- 2 tsp. dried oregano
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground allspice
- 1 c. chicken broth
- 2 (15-ounce) can kidney beans, rinsed and drained
- 2 (14.5-ounce) can diced tomatoes, undrained
- 5 TBSP chopped semisweet chocolate
- 1/2 tsp. salt
- 1 1/2 c. shredded sharp cheddar cheese
- Heat a Dutch oven over medium-high heat. Coat pan with olive oil. Add turkey; cook 3 minutes, stirring to crumble. Add 2 c. onion, bell pepper, and garlic; sauté 3 minutes. Stir in chili powder and next 5 ingredients (through allspice); cook 1 minute. Add broth, beans, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Remove from heat; stir in chocolate and salt.
- Meanwhile cook pasta according to package directions.
- Serve chili over spaghetti; top with remaining onion and cheese.
Cincinnati Turkey Chili: