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.


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.



Yield:  10 servingsIMG_8439


  • 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


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


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.


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

SOURCE:    Taste of Home


Loaded Turkey Chili Baked Potato

Loaded Turkey Chili Baked Potato

Loaded Turkey Chili Baked Potato

This loaded baked potato is stuffed with lean turkey chili, low-fat shredded cheese and topped with sour cream and chopped scallions,  a quick and easy weeknight meal.

I love a dish that can be served several ways.  Using the left-over Slow-Cooker Turkey Chili, that I wrote about last week,  I baked some russet potatoes, (either in the oven or microwave), and spooned the hot chili over the top.  Then capped it all off with shredded Mexican Blend cheese, low fat sour cream,  some chopped scallions.   It was ready in a very short time and my husband loved it.


Last week in my recipe for au gratin potatoes, I discussed the health values of potatoes.  The same holds true for this meal plus the added value of vegetables in the chili and lean protein in the turkey.  How can you go wrong when there are so many good reasons to eat a meal like this one, and it tastes satisfying and delicious too.


Yield:   4 servings


  • 4 russet potatoes, about 5 -6 ounces each
  • 2 cups Slow-cooker Turkey Chili
  • 1 cup reduced fat shredded cheese
  • 2 Tablespoons chopped scallions or chives
  • reduced fat sour cream or Greek yogurt for topping


1.  Wash and dry potatoes.  Poke holes in them with a fork, then cook in the microwave using the baked potato setting until potatoes are soft and cooked through (about 8 – 10 minutes on HIGH ), or bake in conventional oven for 45 min.- 1 hour at 400*F.

2.  Split open the potato in half, lengthwise, and press the sides to open the top.  Spoon on 1/4 cup shredded cheese and 1/2 cup hot chili.  Then add sour cream and chopped scallions or chives.   Enjoy!