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.

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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.

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

SOURCE:    Taste of Home

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Keeping it Simple

You’re going without makeup, walking around barefoot and even actually reading hardcover books.  Midsummer is here.   That means life is easy, and you’re  enjoying the simple things.    I hope that extends to your meal planning.

Here’s where a good pasta recipe comes in.  And those tomatoes that are really starting to ripen up?   Make them the star of the dish.  Roast or sauté 3 -4 of them along with some garlic and pour over thin spaghetti cooked al dente..  Then, before serving, top with chopped fresh basil and grate some cheese on top.   Oh my!  All that goodness in one place—-I think I might swoon!

Spaghetti with Fresh Tomato Sauce

Spaghetti with Fresh Tomato Sauce

The kind of tomatoes you use for this dish can be any kind you have available.  I’m partial to roma/plum tomatoes because they are so meaty without a ton of seeds,  Sometimes I mix different kinds for some variation.  In the version I made here, I added some small meatballs to the sauce and let them simmer just to cook through, making it a little more hearty–the way Mr. D. likes it.  Lots of fresh basil cut up on top is a must, and let everyone grate on some Parmesan cheese.

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SPAGHETTI WITH FRESH TOMATOES AND CHEESE

Yield:  Makes 4 main-dish servingsIMG_7846

Ingredients:

  • 1  (8-oz.) package spaghetti
  • 2 tbsp. olive oil, use a good quality with a nice fruity aroma
  • 2 small cloves garlic, minced
  • 3 – 4 medium tomatoes, diced
  • 2 tsp. fresh basil, torn
  • 1/2 tsp. salt
  • more bail for garnish
  • grated Parmesan cheese for serving (vegans, omit the cheese)

Directions:

1.  In a 6-quart saucepan, cook spaghetti as label directs.

2.  Meanwhile, in a medium saucepan or skillet, heat olive oil over medium heat.  Add mixed garlic and cook until tender, 1 – 2 minutes.  Stir in tomatoes, 2 tsp. torn basil and salt;   heat through.    If adding meatballs, cover, and simmer on low to heat through, stirring occasionally.

3.  Drain spaghetti, and save 1/4 cup cooking liquid.    Pour into serving bowl,  pour tomato sauce over, and stir to coat.  Add cooking liquid a little at a time, if needed, to further loosen the sauce.  Sprinkle more chopped basil over the top and serve.  Pass the grated cheese.

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This is my idea of great summer eating;  pick those tomatoes while they’re still warm with sunshine, cut them up, cook briefly, and eat ASAP.  Sigh!

SOURCE:  Carolyn’s Originals