I am not an expert on Cincinnati Chili.
For one, I’ve never been to Cincinnati.
For two, I’ve never even eaten Cincinnati Chili, until making this recipe.
So… there’s that.
After a little research on the interwebz (okay, Wikipedia, you caught me), I learned:
- Cincinnati Chili is known for its use of warm spices such as cinnamon and allspice
- Raw Onion and Shredded Cheddar are key toppings
- One should serve Cincinnati Chili atop spaghetti noodles
- People are really picky about the way in which their Cincinnati Chili is served
BEANS are certainly my favorite chili ingredient.
My love affair with beans began freshman year of college. I kind of thought dorm food was delicious, not going to lie. (I also worked in a dorm dining hall for four years during undergrad. Preceded by 2.5 years working at McDonald’s. Food has always kind of been my thang.)
The salad bar was my favorite part of the Dorm Dining Experience. Twice daily, without fail, I had a giant salad with tons of kidney beans on top! #bestsaladtoppingever
That’s why I rarely shy away from any recipe involving the addition of kidney beans.
After simmering, the Cincinnati Chili was served atop cooked spaghetti noodles.
And raw onion.
Good call, Cincinnati.
Cincinnati Turkey Chili
Recipe adapted from Cooking Light
- 4 oz uncooked spaghetti
- 8 oz lean ground turkey
- 1.5 cups chopped onion
- 1 cup chopped green bell pepper
- 1 T minced garlic
- 1 T chili powder
- 2 T tomato paste
- 1 tsp cumin
- 1 tsp oregano
- 1/4 tsp cinnamon
- 1/8 tsp allspice
- 1/2 cup reduced-sodium chicken broth
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (14.5) can diced tomatoes, undrained
- 1.5 T chopped semisweet chocolate
- 1/4 tsp salt
- 3 oz shredded sharp cheddar cheese
1. Cook pasta per package instructions, omitting salt and fat. Drain, set aside.
2. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add turkey; cook 3 minutes, stirring to crumble. Add 1 cup onion, bell pepper, and garlic; sauté 3 minutes. Stir in chili powder and next 5 ingredients (through allspice); cook 1 minute. Add broth, beans, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Remove from heat; stir in chocolate and salt. Serve chili over spaghetti; top with remaining 1/2 cup onion and cheese.
My rating: 8/10