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Five-Way Cincinnati-Style Turkey Chili

Five-Way Cincinnati-Style Turkey Chili

  By RFChef  

October 2, 2012

  • Yields: 8 Servings
Five-Way Cincinnati-Style Turkey Chili

Directions

1In large Dutch oven over medium-high heat, heat half of oil and brown turkey. Remove and reserve.

2Add remaining oil to same pot, and lightly brown onion and garlic. Stir in remaining ingredients, seasoning to taste with salt and pepper, and bring to boil. Reduce heat and simmer 45 minutes, stirring occasionally.

3Bring large pot of salted water to boil. Add spaghetti and cook until "al dente." Drain well and place in large serving bowl. Top with chili (discarding bay leaves). Serve with beans, cheese and onions as garnishes.

Source: Family Features

Ingredients

1/4 cup canola oil, divided

3 pounds ground turkey (dark meat preferred for moistness)

1 OSO Sweet onion, chopped

2 teaspoons chopped garlic

2 tablespoons cider vinegar

1 (12-ounce) can tomato paste, diluted in 1 quart water

2 tablespoons chile powder

1 tablespoon cinnamon

4 bay leaves

1/2 teaspoon allspice

1 teaspoon Worcestershire sauce

Salt and black pepper to taste

1 pound spaghetti

Garnishes

1 (15-ounce) can dark red kidney beans, rinsed, drained and heated

1/2 pound sharp cheddar, shredded

1 OSO Sweet onion, chopped

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