Our son, Christopher, requested this dish from me. Never having made Cincinnati Chili I had some homework to do. There isn't much difference from the chili I regularly make. But it's the presentation that is different. The chili is served over spaghetti with beans, onions and cheddar cheese. I was skeptical but surprisingly, it was very good. This will be my third pantry meal for the week. I'm making extra to freeze for Christopher to have the next time he's home.
Serves 8
1 tablespoon olive oil
2 pounds lean ground turkey
2 large onions, diced
4 cloves of garlic, minced
1 bay leaf
3 tablespoons chili powder
2 teaspoons chipotle chili powder
1 teaspoon cinnamon
2 teaspoons cumin
2 tablespoons unsweetened cocoa powder
4 cups beef or vegetable stock
1 28 oz can of tomato puree
2 tablespoons cider vinegar
salt and pepper
In an 8 quart stock pot, heat the oil over medium/high heat. Add the turkey and start browning, breaking it apart. Add the onions, garlic, bay leaf, salt and pepper. Cook until the meat is cooked through and the onions are soft. Add the chili powders, cumin, cocoa powder and cinnamon. Stir to combine. Pour the stock over all and bring to a boil. Lower the heat to simmer. Partially cover the pot and simmer for 30 minutes or until the meat has fallen apart. Add the tomato puree and vinegar. Continue to simmer for 1 1/2 hours more. Remove the bay leaf before serving. Serve with cooked spaghetti, cooked kidney beans, chopped onions and cheddar cheese.
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