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Cincinnati-Style Chili

 Cincinnati-Style Chili
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
10 ServingsPrep: 35 min. Cook: 6 hours

Ingredients

  • 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
  • TOPPINGS:
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1-1/4 cups (5 ounces each) shredded reduced-fat cheddar cheese
  • 1 medium onion, chopped

Directions

  • In a nonstick Dutch oven coated with cooking spray, cook turkey,

2 of 2

Cincinnati-Style Chili (continued)

Directions (continued)

  • onions and garlic until turkey is no longer pink. Transfer to a
  • 3-qt. slow cooker.
  • In a large bowl, combine tomato sauce, broth, vinegar, chocolate and
  • seasonings; pour over turkey mixture. Cook, covered, on low 6-8
  • hours.
  • 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.
Nutritional Facts: 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.