Cincinnati 5- Way Chili

In Meals on February 18, 2012 at 5:01 am

My sister was visiting when she saw me making this for dinner the other night, and apparently one of the ingredients (I will let you guess which one) caught her by surprise. She thought “it was a pregnancy thing” that I was going through, but the recipe I was following really does call for it! Hope you enjoy!

You Need:

1 teaspoon canola oil

1 onion, chopped

3 garlic cloves, minced

1 Tablespoon chili powder

1 teaspoon ground cumin

1/4 teaspoon ground allspice

1 pound ground turkey

1 (15 oz) can diced tomatoes

1 (8 oz) can tomato sauce

1/2 ounce bittersweet chocolate, grated

1/2 pound spaghetti

1 (15 1/2 oz) can red kidney beans, rinsed and drained


1. Heat the oil in a nonstick Dutch oven over medium high heat. Add the onion and garlic, cook, stirring frequently, until golden. This will take about 7 minutes. Stir in the seasonings, stirring until fragrant, about 1 minute. Add the turkey and cook, breaking it up until browned, about 5 minutes.

2. Add the diced tomatoes, tomato sauce, and chocolate and bring the mixture to a boil. Reduce the heat to low, and simmer, partially covered, until the flavors blend and chili thickens slightly, about 20 minutes. Add the kidney beans, and let the chili continue to simmer for another 5-10 minutes, until the beans are softened and heated through.

3. While chili is simmering, cook the spaghetti according to package directions.




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