- 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
- 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.
- 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.
Reviews for Cincinnati-Style Chili
"I've always wanted to try this ever since I saw it on one of those cooking shows (Diners, Drive-Ins and Dives, I believe). I love chili and I was sure I would love this but that was not the case. The combination of spices was weird, and so was the aftertaste. It did not seem to pair very well with spaghetti due to the fact that the chili didn't adhere to the pasta so it was a bit of a struggle to get the pasta, chili, beans & onions on the fork together at once. The cheddar added nothing special to the dish, either. You would have to add a ton of it to be able to taste it.My husband would not even try it (not a chili fan to begin with) so I was stuck eating it myself. I finally ditched the spaghetti, added some beans and ate it my usual way, with a big dollop of sour cream and crushed tortilla chips."
"I didn't really care for the cinnamon, allspice and cloves in this chili. Just a preference. I won't make this again."
"I'm from the Cincinnati area and this taste just like it! So delicious and simple to make. I will be making this regularly. I left out the chocolate and cider vinegar because I was out."
"Loved it! Reminded us of some we've had at a restaurant chain and was just as good. Will definitely make again!"
"Was not my cup of tea. The chocolate in it was too overpowering."
"I use to work at Skyline chili when I was younger so I like to think I know a thing or two about Cincinnati chili :) this was very good. And I loved that it's on the lighter side. It's also low in sodium so I gave the recipe to my mother. She made it for my grandfather, and they loved it too. Great dish!"
"Wow! What a wonderful spin on the usual chili recipes. I loved the idea of serving chili over spaghetti noodles, and loading it with my favorite chili toppings! I was definitely intrigued by the sweet spices, and chocolate in chili. They gave it a wonderful exotic flavor. The only changes I made was adding sliced mushrooms with the onions and garlic, and adding a little extra broth. Delicious! I can't wait to make it, again!"