Cincinnati – Style Chili

Cincinnati-Style Chili

Cincinnati-Style Chili

Wow!  What an interesting spin on traditional chili recipes.  The idea of serving the chili over spaghetti was new to me and I loved it, especially loading it with add-ons at serving time.

I was definitely intrigued by the use of chocolate and sweet spices in chili, but they were indistinguishable in the finished dish and provided a depth of flavor that was so good.

Grated chocolate and sweet spices are added to the mixture.

Grated chocolate and sweet spices are added to the mixture.

This recipe is low in sodium if that is a concern for you, and it is also flexible in that you can add red kidney beans to the chili, or use them as a topping along with the cheese and green onions.  So if there are folks who would prefer not to have  beans in their chili, it all works to everyone’s satisfaction.

The next time I make this I will add a little extra broth, so it is more “saucy” for the spaghetti.  Other than that I wouldn’t change a thing about this great recipe.   Oh, and did I mention it’s made in the slow-cooker,  so you can start this early in the day and let it simmer, filling your kitchen with an aroma of what’s for dinner.   At dinner time all you have to do is boil some water and cook the spaghetti.

IMG_8446

The recipe makes 10 servings–a lot for two of us–so I cut the recipe in half, and there was enough for us to have it twice.  I also added the kidney beans to the slow cooker during the last hour of cooking time.

 

CINCINNATI-STYLE CHILI

Yield:  10 servingsIMG_8439

Ingredients;

  • 2 pounds lean ground turkey
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 2 cans (8-ounces each) no-salt-added tomato sauce
  • 1 can (14.5 0z.) reduced sodium beef broth
  • 2 Tbsp. cider vinegar
  • 1/2 ounce unsweetened chocolate, chopped
  • 3 Tbsp. 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 package ( 16 oz.) whole wheat spaghetti

Toppings:

  • 1 can ( 16-oz.) red kidney beans, rinsed and drained
  • 1  1/4 cups shredded reduced-fat cheddar cheese
  • 2 green onion, chopped

Directions:

1.  In a nonstick skillet, coated with cooking spray, cook turkey, onions and garlic until turkey is no longer pink.  Transfer to a 3-qt. slow cooker.

Cooking the ground turkey with the onion and garlic.

Cooking the ground turkey with the onion and garlic.

2.  In a large bowl, combine tomato sauce, broth, vinegar, chocolate and seasonings; pour over turkey mixture.

Making the tomato sauce mixture.

Making the tomato sauce mixture.

 

Cook, covered, on low 6 – 8 hours.

Add kidney beans during last hour of cooking time.

Add kidney beans during last hour of cooking time, if desired.

3.  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.

IMG_8445

 My first bowl of Cincinnati-Style Chili, but certainly not my last!

SOURCE:    Taste of Home

Chili Mac

Chili Mac

Chili Mac

Talk about the need for comfort foods…..it continues here in the Northeast where forecasters are predicting more snow.  A blizzard at sea they’re saying with howling winds and snow along the eastern seaboard and islands.  Oh, no!!  Is this an early April Fool’s Day joke??

Luckily I found this recipe to try and keep us warm.  It is just a little different from my usual way of making chili.  It uses ground turkey and includes macaroni, making a hearty, filling, family-friendly meal with enough to freeze for another meal if you want to.  You can crank up the heat with ground red pepper, or keep it mild if there are sensitive palates at your dinner table.

IMG_6928

Departing from my usual -make  half a recipe- I made the whole amount with the intent of freezing half of it.  This works well for a future meal when you  are in a hurry.  If you do plan to freeze part of it, be sure that the container you use fits in the freezer and also what you’ll be using to reheat it.  You can also  use a zip-lock bag and lay it flat in the freezer so it will stack nicely with other contents of the freezer.  Include the name of the dish, date made and frozen, and instructions for reheating.  Ideally use within 2 months to avoid freezer burn.  To reheat, first thaw somewhat in the microwave until its pliable,  then pour into a baking dish and bake for about 30 minutes to reheat.  Melt some grated cheddar cheese on top for a “just made” look that no-one would suspect had been frozen.

CHILI MAC

Yield:  Serves 8IMG_6921

Ingredients:

  • 12 ounces uncooked rotini, spiral macaroni, or wagon wheel pasta
  • 2 cups red kidney beans, rinsed and drained
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 tablespoons minced fresh garlic
  • 1 8-ounce package small mushrooms, chopped
  • 20 ounces ground turkey
  • 1 large green bell pepper, chopped
  • 4 teaspoons ground cumin

    All the seasonings

    All the seasonings

  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon ancho chile powder
  • 1 teaspoon ground black pepper
  • 1/4 to 1 teaspoon ground red pepper
  • 4 cups low-sodium marinara sauce
  • cooking spray
  • 1 cup shredded extra-sharp cheddar cheese

Instructions:

1.   Preheat oven to 350*F.  Spray a 2-quart baking dish with non-stick cooking spray and set aside.

2.  Cook pasta in boiling water until almost al dente.  Drain.  Combine pasta with beans in a large bowl.

3.  While pasta is cooking, heat a large skillet over medium heat.  Add oil to pan and swirl to coat.  Add onion, pepper, garlic and mushrooms.  Cook for about 8-10 minutes or until liquid almost evaporates.  Add to bowl with pasta and beans.

Sauté the vegetables.

Sauté the vegetables.

Add turkey, cook for 5 minutes or until done, stirring to crumble.

Cook the turkey, stirring to crumble.

Cook the turkey, stirring to crumble.

Add seasonings. (cumin through ground red pepper); Stir in marinara sauce.  Bring to a boil.

4.  Add marinara/turkey mixture to pasta and beans, toss to coat.  Pour desired amount into prepared baking dish.  Top evenly with grated cheddar cheese.

All mixed together.

All mixed together.

5.  Bake at 350*F for 10 minutes or until cheese melts.

IMG_6926

Freeze the remainder, as described above, for another meal.

IMG_6931

 

SOURCE:    Cooking Light

Slow-Cooker Turkey Chili

Slow Cooker Turkey Chili

Slow Cooker Turkey Chili

This morning was very chilly for mid-September,  and the prediction is for a cooler than average day.  So right away I am thinking about making chili in the slow cooker.  I’m always amazed at how quickly I adapt to the next season.  Even though I’m not ready to give up all that summer has to offer,  one cool morning, and I’m looking for a sweater or jacket and thinking about chili.  Go figure!

I do  know that there’s nothing quite so enticing than walking into the kitchen and taking in the tantalizing aroma of onions, garlic, and chili powder from a big pot of chili bubbling on the stove or in the crock pot.  Serving up steaming bowls of chili with all the fixings is fun and warming in the fall especially if you’ve been outdoors at a football game or other event in cool weather.

If you have ever worried that chili isn’t good for you,  stop worrying now.  There are a number of tricks you can do to keep it healthy but still hearty.   First, start with a lean meat, like chicken, turkey or lean beef;  second add at least 3 cups of fresh vegetables to boost fiber;  and third, be selective in your toppings, keeping to low-fat cheese and  sour cream,  good-fat avocado, and plenty of fresh options like scallions, radishes, jalapeños, onion, and cilantro.

IMG_5034

This recipe for turkey chili made in the crock pot incorporates all the “tricks” mentioned above.  It’s a meal we really enjoy and I like the simplicity of starting it in the morning and having a meal ready to put on the table except for cutting up a few garnishes at the last minute.

SLOW-COOKER TURKEY CHILI

Yield:   4 – 6 servings

Ingredients:

  • 1  1/4 pound lean ground turkeyIMG_5029
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 ( 1.25-oz. ) envelope chili seasoning mix
  • 1 cup chicken broth
  • 1 cup fresh corn kernels
  • 1 red or green bell pepper, chopped ( i omitted this)
  • 1 ( 28-oz ) can crushed tomatoes, or fresh tomatoes, in season
  • 1 ( 15-oz. ) can black beans, drained and rinsed
  • 1 ( 4-oz. ) can tomato sauce
  • 1/2 tsp. salt
  • Toppings to include any of: shredded cheddar cheese, sour cream, finely chopped red onion, sliced jalapeños, radishes, or scallions

1.  Cook turkey in a large skillet over medium-high heat, stirring often with wooden spoon to crumble turkey.

Cooked and crumbled turkey with seasonings added.

Cooked and crumbled turkey with seasonings added.

Add chopped onions and garlic, cooking till softened.  Add contents of seasoning envelope and chicken broth.  Cook and stir about 2 minutes.

IMG_5032

2.  Spoon mixture into a 5 1/2 quart slow cooker;  stir in corn, and next 5 ingredients until well blended.

Everything mixed together in the crock pot.

Everything mixed together in the crock pot.

Cover and cook on LOW for 6 hours.   Serve with desired toppings.

Hearty, warming, just right on a cool day.

Hearty, warming, just right on a cool day.

SOURCE:  Southern Living Magazine

Buffalo Chicken Chili

Buffalo Chicken Chili with Blue Cheese Chips

Buffalo Chicken Chili with Blue Cheese Chips

This recipe is a take off on the favorite appetizer Buffalo Chicken Wings.  It contains all the same ingredients, but in different form.  I’ve made this dish several times now and each time we seem to enjoy it more and more.  I’ve made a few adjustments to the original recipe which came from Rachael Ray on her daytime T.V. show.

It goes together easily and can be made in less than an hour’s time.  I’ve also made it in my slow cooker, by using less liquids, and it came out great.  This is a variation on the traditional red chili, one I would call a white chili, even though it contains tomatoes.  If you and your family like Buffalo wings, try this slightly different, mixed up version of the same flavors.

I think you will like this.

I think you will like this.

To make this into a low carbohydrate meal, you can omit the white beans.  Whether you use the beans or not this chili is low-cal, it’s good and good for you.  As Rachael would say, It’s Yum-O!

BUFFALO CHICKEN CHILI

SERVINGS:  about 6

INGREDIENTS

  • 2 Tablespoons extra virgin olive oil (EVOO)

    Just a few ingredients, you may already have on hand.

    Just a few ingredients, you may already have on hand.

  • 2 pounds ground chicken
  • 2 large carrots, peeled and chopped
  • 1 large onion, chopped
  • 4 ribs celery with leafy tops, chopped
  • 4 cloves garlic, chopped
  • 1 Tablespoon smoked sweet paprika
  • 1 tablespoon chili powder
  • 1 bay leaf
  • salt and pepper
  • 2 cups chicken stock
  • 1/2 cup hot sauce
  • 1 can tomato sauce  ( 15 ounces )
  • 1 can stewed, fire-roasted or crushed tomatoes ( 15 ounces)
  • 1 can ( 15 ounce ) canollini or other white beans, drained and rinsed (optional)
  • 1 bag whole grain tortilla chips
  • 8 ounces blue cheese, crumbled
  • a handful flat-leaf parsley chopped, or dried parsley

PREPARATION

1.  Place a large pot over medium-high heat with the EVOO, rotate the pan to spread the oil.  Add the ground chicken and break it up, lightly browning it for 5 minutes.

Brown up the chicken.

Brown up the chicken.

2.  Add the carrots, onion, celery, garlic, paprika and bay leaf and season with salt and pepper.  Cook, stirring frequently, for about 7-8 minutes.  Add the chicken stock and scrape up any brown bits on the bottom of the pot.

Chopped veggies and chicken stock waiting their turn in the pot.

Chopped veggies and chicken stock waiting their turn in the pot.

Add the veggies.

Add the veggies.

3.  Add the hot sauce, tomato sauce, tomatoes, and white beans, (if using) to the chili and bring up to a bubble.  Simmer for 8 – 10 minutes more to let the flavors come together.

Tomatoes, sauce and beans added, plus seasonings.

Tomatoes, sauce and beans added, plus seasonings.

4.  While the chili is simmering, pre-heat the broiler.   Spread the chips out on a cookie sheet.  Top with the crumbled blue cheese and transfer to the oven to melt the cheese, 2 – 3 minutes.  Remove from the oven and sprinkle with the chopped parsley.

5.  To serve, spoon into bowls and top each serving with a few blue cheese chips, or serve along side.

YUM-O,  delicious!

It’s YUM-O!

SOURCE:  www. rachaelray.com/recipes

Southwestern Lentil Soup

Southwestern Lentil Soup

I love soups.  I love to make them and eat them.  In fact I have gained quite a reputation for the variety of soups I make; hot or cold you can always eat soup.  No matter what time of year it is there’s always a great soup to make.  Starting in the Fall I think of hearty soups that include meat and lots of vegetables.  Of course some soups are purely vegetable based, made smooth and creamy by pureeing.

The soup I made a few days ago  is one I’ve made several times before and both Mr. D. and I like it very much. It’s sort of a cross between a soup and chili. A beef and vegetable soup made doubly nutritious by the addition of lentils, and Southwestern seasonings to give it some zip.  You might want to try this instead of chili for your next football party.  Add a pan of spicy corn bread to go with it and you’ve got a terrific meal.  (My recipe for corn bread will be featured in tomorrow’s post).  This could easily be a vegetarian or vegan soup by omitting the beef, and perhaps adding some mushrooms for that meaty umami flavor.

SOUTHWESTERN LENTIL SOUP

YIELD:  6 – 8 servings

  • 1 cup lentils
  • 1 pound ground beef
  • 3 Tablespoons vegetable oil
  • 1 medium onion, diced
  • 1 cup carrots, peeled and cut into coins
  • 1 ( 14.5 ounce) can diced tomatoes with juice
  •  1 ( 4 ounce ) can diced greens chiles
  • 1  8 ounce can tomato sauce
  • 6  1/2 cups water
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 1/2 teaspoon southwestern seasoning ( This can be a combination of chili, cumin, coriander, garlic, etc.)  I use Penzey’s Arizona Dreaming.

1.  Rinse lentils, drain and set aside.

2.  Brown the ground beef in a hot skillet or soup pot.  Drain away the fat and set the meat aside.

Brown the ground beef well.

3.  Heat the oil in the same pan.  Add the onion and carrots, sauté until slightly softened. (My method of choice is to first brown the meat and then saute the vegetables in a skillet, and when each is done I add it to a large soup kettle.  Then I proceed to step  #4.)

Lightly saute onions and carrots.

4.  Add the lentils, beef, tomatoes, green chiles, tomato sauce, water, salt, pepper, and other seasonings to the soup kettle.

Add in all the other ingredients.

5.  Bring to a boil, reduce heat and cover.  Simmer for about an hour until lentils are tender.  Stir occasionally to prevent lentils from sticking.

Is it soup yet?

You can really amp up the spiciness factor to whatever level you like by adding some cayenne pepper or chipotle pepper to the soup, or serve with some hot sauce on the table for those who like it a little hotter.

Soup served with Pumpkin Spice Corn Bread.

SOURCE:   Penzey’s Spices