| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons vegetable oil
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground turkey (80 percent lean)
- Kosher salt and freshly ground black pepper
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cloves
- One 15-ounce can diced tomatoes
- 1 tablespoon cider vinegar
- 2 teaspoons Worcestershire sauce
- 1 ounce unsweetened chocolate, finely chopped
- 12 ounces spaghetti
- 8 ounces shredded Cheddar
- Thinly sliced green onions, for topping, optional
Instructions
- Heat the oil in a Dutch oven or heavy pot over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until softened, about 6 minutes. Add the ground turkey, 1 teaspoon salt and 1/4 teaspoon pepper, and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Add the tomato paste, chili powder, paprika, allspice, cinnamon, coriander, cumin and cloves; cook, stirring constantly, for 1 minute. Add the tomatoes and 1 1/2 cups water, and bring to a simmer. Simmer, uncovered, until slightly reduced, about 10 minutes. Add the vinegar, Worcestershire and chocolate, and continue to simmer until the flavors have melded and the chili has thickened a little more, about 10 minutes. Season with salt and pepper.
- While the chili simmers, bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions.
- Serve the spaghetti topped with chili, Cheddar, and green onions if using.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 882 |
| Total Fat | 41 g |
| Saturated Fat | 16 g |
| Carbohydrates | 80 g |
| Dietary Fiber | 9 g |
| Sugar | 8 g |
| Protein | 51 g |
| Cholesterol | 136 mg |
| Sodium | 1000 mg |
Reviews
Love your show and you but please don’t lump the rest of Ohio with Cincinnati chili. If you see that chili outside of Cinci, know that those people are from there lol.
So delicious!
You need to add 1½ cups of water to your ingredients list. It’s mentioned in the directions, but it’s not on the list. Other than that, it’s pretty tasty. Interesting combo of spices I never would have thought would go well together.
I am always looking for a way to add more fiber to my diet so I added 2 cans of red kidney beans which made it too thick so I added another can of diced tomatoes and a can of tomato sauce and I loved it.
NOT OHIO chili actually this whole episode you said was Ohio food, NOT!! Your husband may have lived here and that’s how his family cooked but not Ohio staples.
I haven’t made it lately, but I grew up eating Cincy Chili, and I’m going to be 76 yrs. old. It’s been around for a while. Valerie made it just right. We often used ground turkey too.
Iam sorry but found that it was too sweet even without the chocolate.
I left the chocolate out but otherwise followed the recipe. My family gobbled it up including my rather picky 13 YO son. The combination of warm spices is reminiscent of several Eastern European recipes I like to make and definitely dresses up otherwise flavorless ground turkey. Served over a pile of pasta, it made a delicious filling meal on a cold Colorado autumn evening.
This has become one of my go-to recipes. I love the depth of flavor from the spices and chocolate. I often make it using lean ground beef instead of the turkey. Great over spaghetti and great on a hot dog with yellow mustard, diced white onion, and shredded cheddar for a taste of Skyline.
Great