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Cincinnati Five-Way Chili Recipe
¾ pound ground turkey
1 cup chopped onion
3 cloves of minced garlic
1 can (8 ounces) of reduced-sodium tomato sauce
¾ cup of water
2 tablespoons of chili powder
1 tablespoon of unsweetened cocoa powder
2 tablespoons of cider vinegar
1 teaspoon of ground cinnamon
½ teaspoon of ground allspice
½ teaspoon of ground paprika
1 bay leaf
1/8 teaspoon of ground cloves
salt and black pepper
8 ounces of hot cooked spaghetti
½ cup (2 ounces) of shredded fat-free cheddar cheese
½ cup of red kidney beans, rinsed and drained
Makes 4 servings
1. Cook and stir turkey in medium saucepan over medium heat for 5 minutes or until well browned. Drain fat and discard. Then add ½ cup of onion and garlic and cook for 5 minutes or until onion is tender.
2. Add tomato sauce, water, chili powder, cocoa, vinegar, cinnamon, allspice, paprika, bay leaf and cloves, and bring to a boil. Then reduce heat and let simmer for 15 minutes while covered, stirring occasionally. If thicker consistency is desired, simmer uncovered for another 5 to 10 minutes. Then remove bay leaf (and discard), and season to taste with salt and pepper.
3. Serve spaghetti into bowls and spoon sauce over top of spaghetti and sprinkle with remaining ½ cup of onion, cheese and beans. And enjoy!
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