I have written before about how I love Cincinnati Chili. I really do love it, the flavor just makes me very happy.
I previously shared a beef version made a little healthier by pairing it with spaghetti squash.
Tonight’s version used ground turkey. We didn’t miss the beef at all.
Cincinnati Chili – Turkey Version
From Taste of Home
15 ounce can no-salt-added tomato sauce
14-1/2 ounces reduced-sodium beef broth
2 Tbsp cider vinegar
1/2 ounce unsweetened chocolate, chopped
3Tbsp chili powder
1 bay leaf
2 tsp Worcestershire sauce
1 tsp ground cumin
3/4 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground allspice
1/8 tsp ground cloves
1/8 tsp cayenne pepper
1 pound spaghetti
16 ounce can kidney beans, rinsed and drained
1-1/4 cups shredded cheddar cheese
1 medium onion, chopped
- In a large skillet coated with cooking spray, cook turkey, onions and garlic until turkey is no longer pink. Transfer to a 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.