It’s Skyline Chili! That’s what my hubby said when he tasted my knock-off version of Cincinnati style chili today. Try this hasty, tasty version and judge for yourself.
A local favorite with Mediterranean flavor, Cincinnati
chili is popular now nationwide. This is a quick version that’s almost as good
as the long-cooking method. Serve it plain, five-way, or your choice.
- 1 pound lean ground turkey
- 2 cups water or broth
- 1 cup frozen diced onion
- 1 Tbsp. minced garlic
- 2 Tbsp. garam masala¹
- 1 tsp. allspice
- 1 Tbsp. cocoa powder
- 1 tsp chili powder
- 1 Tbsp Worcestershire sauce
- 1 Tbsp. apple cider vinegar
- 1 15-oz can tomato sauce
- 2 cups cooked whole wheat spaghetti
- 1 can small red beans, rinsed and drained (Optional for topping)
- 1 cup diced onion (Optional for topping)
- 1 cup shredded cheddar cheese (Optional for topping)
- Cook ground turkey in the water or broth over
medium heat in a large (4 quart) saucepan.
- When the turkey is cooked, add onion and garlic.
- Add the spices, Worcestershire sauce, vinegar,
and tomato sauce. Stir and bring to a boil.
- Lower heat and simmer for 30 minutes.
- Remove the sauce from heat. Serve over cooked
whole wheat spaghetti and add optional toppings if desired. Top five-way chili with
cheese, onions, and beans, Four-way with two of the three, etc.
Yield: Serves four – five
Store leftover sauce (in an airtight container) in the freezer for up to four months.
¹garam masala is a spice blend of cumin, cardaman, cinnamon, coriander, cloves, nutmeg, and pepper.
If you wonder why I use frozen instead of fresh diced onions, this recipe is featured in my RECIPES FOR RECOVERY, the new cookbook designed for patients after major surgery or illness. The recipes stress good nutrition with minimal effort or time in the kitchen.