Cincinnati 5-Way Chili
Yield: Makes 4 main-dish servings
Spicy 5-Way Chili, seasoned with sweet spices and dark cocoa, has a flavor reminiscent of Mexican mole sauce. The chili originated in Cincinnati, Ohio, where chili parlors stand on many street corners. The chili is served alone, 1 way, 2 ways over spaghetti, 3 ways with added beans, 4 ways with chopped onions, or 5 ways with shredded cheese!
Ingredients:
1
cup chopped onion, divided
1
can (8 ounces) reduced-sodium tomato sauce
1
to 2 tablespoons chili powder
1
tablespoon unsweetened cocoa powder
1
to 2 teaspoons cider vinegar
1
teaspoon ground cinnamon
1/2
teaspoon ground allspice
1/8
teaspoon ground cloves (optional)
8
ounces hot cooked spaghetti
1/2
cup (2 ounces) shredded fat-free Cheddar cheese
1/2
cup red kidney beans, rinsed and drained
Preparation:
1.
Cook and stir turkey in medium saucepan over medium heat about 5 minutes or until browned and no longer pink. Drain fat. Add 1/2 cup onion and garlic; cook about 5 minutes or until onion is tender.
2.
Add tomato sauce, water, chili powder, cocoa, vinegar, cinnamon, allspice, paprika, bay leaf and cloves, if desired; bring to a boil. Reduce heat and simmer, covered, 15 minutes, stirring occasionally. If thicker consistency is desired, simmer, uncovered, about 5 minutes more. Discard bay leaf; season to taste with salt and pepper.
3.
Spoon spaghetti into bowls; spoon sauce over top and sprinkle with remaining 1/2 cup onion, cheese and beans.
Nutritional Information:
| Serving Size: |
| Sodium |
245 mg |
| Protein |
33 g |
| Fiber |
4 g |
| Carbohydrate |
67 g |
| Cholesterol |
45 mg |
| Saturated Fat |
3 g |
| Total Fat |
11 g |
| Calories from Fat |
19 % |
| Calories |
489 |
Dietary Exchange:
| Meat |
3 |
| Vegetable |
1-1/2 |
| Starch |
4 |