Cincinnati 5-Way Chili

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Cincinnati 5-Way Chili."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/cincinnati-5-way-chili-recipe.htm>  22 November 2008.

Cincinnati 5-Way Chili Photo
Cincinnati 5-Way Chili
Yield: Makes 4 main-dish servings
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Spicy 5-Way Chili, seasoned with sweet spices and dark cocoa, has a flavor reminiscent of Mexican mole sauce. The chili originated in Cincinnati, Ohio, where chili parlors stand on many street corners. The chili is served alone, 1 way, 2 ways over spaghetti, 3 ways with added beans, 4 ways with chopped onions, or 5 ways with shredded cheese!
Ingredients:
3/4
pound ground turkey

1
cup chopped onion, divided

3
cloves garlic, minced

1
can (8 ounces) reduced-sodium tomato sauce

3/4
cup water

1
to 2 tablespoons chili powder

1
tablespoon unsweetened cocoa powder

1
to 2 teaspoons cider vinegar

1
teaspoon ground cinnamon

1/2
teaspoon ground allspice

1/2
teaspoon paprika

1
bay leaf

1/8
teaspoon ground cloves (optional)

Salt and black pepper

8
ounces hot cooked spaghetti

1/2
cup (2 ounces) shredded fat-free Cheddar cheese

1/2
cup red kidney beans, rinsed and drained



Preparation:
1.
Cook and stir turkey in medium saucepan over medium heat about 5 minutes or until browned and no longer pink. Drain fat. Add 1/2 cup onion and garlic; cook about 5 minutes or until onion is tender.

2.
Add tomato sauce, water, chili powder, cocoa, vinegar, cinnamon, allspice, paprika, bay leaf and cloves, if desired; bring to a boil. Reduce heat and simmer, covered, 15 minutes, stirring occasionally. If thicker consistency is desired, simmer, uncovered, about 5 minutes more. Discard bay leaf; season to taste with salt and pepper.

3.
Spoon spaghetti into bowls; spoon sauce over top and sprinkle with remaining 1/2 cup onion, cheese and beans.



Nutritional Information:
Serving Size:
Sodium 245 mg
Protein 33 g
Fiber 4 g
Carbohydrate 67 g
Cholesterol 45 mg
Saturated Fat 3 g
Total Fat 11 g
Calories from Fat 19 %
Calories 489
Dietary Exchange:
Meat 3
Vegetable 1-1/2
Starch 4


This recipe appears in: Midwestern