Cincinnati-Style Chili Recipe
My husband had this type of chili when visiting a friend in Ohio and was super thrilled when I made it at home. Our favorite way to serve it is five-way with spaghetti, cheese, onions and beans. —Tari Ambler, Shorewood, Illinois
- 2 pounds extra-lean ground turkey
- 2 medium onions, finely chopped
- 4 garlic cloves, minced
- 2 cans (8 ounces each) no-salt-added tomato sauce
- 1 can (14-1/2 ounces) reduced-sodium beef broth
- 2 tablespoons cider vinegar
- 1/2 ounce unsweetened chocolate, chopped
- 3 tablespoons chili powder
- 1 bay leaf
- 2 teaspoons Worcestershire sauce
- 1 teaspoon ground cumin
- 3/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon cayenne pepper
- 1 package (16 ounces) whole wheat spaghetti
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1-1/4 cups (5 ounces) shredded reduced-fat cheddar cheese
- 1 medium onion, chopped
- 1. In a nonstick Dutch oven coated with cooking spray, cook turkey, onions and garlic until turkey is no longer pink. Transfer to a 3-qt. slow cooker.
- 2. In a large bowl, combine tomato sauce, broth, vinegar, chocolate and seasonings; pour over turkey mixture. Cook, covered, on low 6-8 hours.
- 3. Cook spaghetti according to package directions; drain. Remove bay leaf from chili. For each serving, place 3/4 cup spaghetti in a bowl. Top with about 2/3 cup chili, 3 tablespoons kidney beans, 2 tablespoons cheese and 1 tablespoon chopped onion. Yield: 10 servings.
1 serving equals 388 calories, 6 g fat (3 g saturated fat), 47 mg cholesterol, 523 mg sodium, 52 g carbohydrate, 10 g fiber, 37 g protein.
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