Cincinnati 5-Way Chili
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Cincinnati 5-Way Chili
YIELD Makes 4 main-dish servings
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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
| 3/4 | pound ground turkey |
| 1 | cup chopped onion, divided |
| 3 | cloves garlic, minced |
| 1 | can (8 ounces) reduced-sodium tomato sauce |
| 3/4 | cup water |
| 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 |
| 1/2 | teaspoon paprika |
| 1 | bay leaf |
| 1/8 | teaspoon ground cloves (optional) |
| Salt and black pepper | |
| 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:
- 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.
- 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.
- Spoon spaghetti into bowls; spoon sauce over top and sprinkle with remaining 1/2 cup onion, cheese and beans.
This recipe appears in:
Midwestern
NUTRITIONAL INFORMATION:
| 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 |
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