Cincinnati Chili Recipe
- 1 pound ground turkey or beef
- 1 pound ground pork
- 4 medium onions, chopped
- 6 garlic cloves, minced
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 1 can (28 ounces) crushed tomatoes
- 1/4 cup white vinegar
- 1/4 cup baking cocoa
- 2 tablespoons chili powder
- 2 tablespoons Worcestershire sauce
- 4 teaspoons ground cinnamon
- 3 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons ground allspice
- 2 teaspoons hot pepper sauce
- 3 bay leaves
- 1 teaspoon sugar
- Salt and pepper to taste
- Hot cooked spaghetti
- Shredded cheddar cheese, sour cream, chopped tomatoes and green onions
- 1. In a Dutch oven, cook the beef, pork and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the beans, tomatoes, vinegar, cocoa and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until heated through.
- 2. Discard bay leaves. Serve with spaghetti. Garnish with cheese, sour cream, tomatoes and onions. Yield: 8 servings.
1 cup (calculated without spaghetti, cheese, sour cream, tomatoes and green onions) equals 421 calories, 16 g fat (6 g saturated fat), 75 mg cholesterol, 443 mg sodium, 38 g carbohydrate, 11 g fiber, 32 g protein.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.