This delicious, smoky chili is so easy and full of flavor! Serve it alone, or Cincinnati-style over spaghetti for a fun twist!
This week I’m sharing tailgate-style recipes as part of #10DaysofTailgate, the special blogging event I am participating in through the rest of the month. This event has been graciously organized by Camilla of Culinary Adventures with Camilla. While you’re thinking about it, be sure to pop over here to read all about the event and enter the giveaway. You won’t regret it!
I went to college in Ohio [yeahh Wittenberg!] and I remember the first time I was in the dining hall on chili night. Looking all around I saw people ladling chili on… what’s that… spaghetti! How bizarre, I thought, until I remembered that Cincinnatians [is that a thing? It is now!] eat their chili over spaghetti noodles. I thought it was really strange and didn’t try it for a few years until I was in a situation where it would have been super rude to not, plus I would have ended up starrrving. And we all know that’s not a good thing, righto? Truth be told, I before making this recipe I had only eaten Cincinnati chili a handful of times. But now that I have this easy recipe in my repertoire, I think it’ll end up on our dinner table more often in the future!
This recipe is from an Ellie Krieger cookbook which means two things: 1) it’s healthy, and 2) it’s super flavorful. The seasonings in this recipe are SPOT ON, folks. I didn’t change a thing! Just the right amount of heat and warm spices to make a smoky, alluring chili. Yup, I just called chili alluring. You gotta make it now! Be sure to top it with whatever you please… cheese, onion, sour cream/greek yogurt… the more the merrier! That’s part of the fun of Cincinnati chili!
Cincinnati Turkey Chili
from Ellie Krieger’s Comfort Food Fix
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 pound ground turkey
- 2 green bell peppers, diced
- 2 tablespoons chili powder
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4-1/2 teaspoon cayenne
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cloves
- 15 ounces tomato sauce – look for salt-free
- 14.5 ounces diced tomatoes in tomato juice – look for salt-free
- 1/2 cup water
- 1 tablespoon molasses
- 1 bay leaf
- 1 cup kidney beans, drained and rinsed
- 8 ounces spaghetti, cooked
- 1/4 cup shredded cheddar cheese
- 4 teaspoons minced red onion
Heat oil in a large Dutch oven over medium-high heat. Add onion and cook, stirring often until soft–about 5 minutes. Add garlic and cook for 30 seconds until fragrant. Stir in turkey, breaking up with a wooden spoon, and cook through. Add peppers and cook for a couple minutes until they are just beginning to soften. Add spices–chili powder, cocoa powder, paprika, cumin, oregano, cinnamon, allspice, cayenne, pepper, and cloves. Stir in and cook for about a minute until they start to smell delicious. Finally, add in tomato sauce and tomatoes, water, molasses, and the bay leaf.
Bring to a boil then reduce to a simmer and cook down for about 2 hours. Chili should still be soupy.
Remove the bay leaf, then stir in the kidney beans. Serve over spaghetti and top with cheese and onion.
Here’s what the rest of the team brought to the table…
Sticky Mango Mustard Glazed Duck Meatballs by girlichef
Pretzel Sticks with Two Sauces by Eliot’s Eats
Cherry Chipotle BBQ Pork Nachos by The Spiffy Cookie
Duck Poppers by CafeTerra
Duck Bacon Pumpkin Soup by Culinary Adventures with Camilla
Ultimate Bacon Burger by Cheese Curd In Paradise
Cincinnati Turkey Chili by The Pajama Chef
Smoky Date Pulled Pork by Curious Cuisiniere
Grilled Avocado with Melted Cheese & Karma Hot Sauce by Making Miracles
Just Ducky Baked Beans by A Day in the Life on the Farm