cincinnati turkey chili
When my mom was in town we went through a lot of magazines and decided to make this Cincinnati Chili and also the corn muffins that were paired with it in the magazine. The chili was a hit. I like chili's where you add a little chocolate in at the end. If you haven't tried this out, you should. It gives it a bit of a mole sweeter sense, without it being too sweet of course. I just used some chocolate chips and it works out quite well. I've frozen some of this which I also like when it comes to chili. If you're not making it for a crowd, chances are you don't want to eat heavier chili for the next 5 days. Freeze a couple cups and there ya go- meals when you want them.
So- the thing with Cincinnati Chili is you eat it over pasta. Well, it was fine but I don't think you need it. I like my chili just how it is, with cheese in there. That said, it's worth trying this out and knowing it's a variation you can make!
- 4 ounces uncooked spaghetti
- 8 ounces lean ground turkey
- 1 1/2 cups prechopped onion, divided
- 1 cup chopped green bell pepper
- 1 tablespoon bottled minced garlic
- 1 tablespoon chili powder
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/2 cup fat-free, less-sodium chicken broth
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 1/2 tablespoons chopped semisweet chocolate
- 1/4 teaspoon salt
- 3/4 cup (3 ounces) shredded sharp cheddar cheese
1. Cook pasta according to package directions.
2. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add turkey; cook 3 minutes, stirring to crumble. Add 1 cup 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. Serve chili over spaghetti; top with remaining 1/2 cup onion and cheese.