Cincinnati Turkey Chili Cooking Light Food

CINCINNATI CHILI

Steps:

• In a medium, heavy-bottomed pot over medium heat, add the ground beef. Cook, breaking up any lumps, until the meat is just beginning to brown. Drain off any excess oil. Stir in the tomato paste and cook for 1 to 2 minutes. Add the garlic, cocoa powder, chili powder and cinnamon, and stir and cook for another minute. Season with salt and pepper. Add the broth and vinegar, bring to a boil, cover, reduce the heat and simmer for 15 to 20 minutes. Reserve 1 cup for another use, such as Round 2 Recipe Chili Tostada.
• To serve, divide the spaghetti among 4 bowls. Top with the chili and then add the cheese (3-way), onions (4-way) and beans (5-way).
• In a medium, heavy-bottomed pot over medium heat, add the ground beef. Cook, breaking up any lumps, until the meat is just beginning to brown. Drain off any excess oil. Stir in the tomato paste and cook for 1 to 2 minutes. Add the garlic, cocoa powder, chili powder and cinnamon, and stir and cook for another minute. Season with salt and pepper. Add the broth and vinegar, bring to a boil, cover, reduce the heat and simmer for 15 to 20 minutes. Reserve 1 cup for another use, such as Round 2 Recipe Chili Tostada.
• To serve, divide the spaghetti among 4 bowls. Top with the chili and then add the cheese (3-way), onions (4-way) and beans (5-way).

OHIO TURKEY CHILI

Steps:

• 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.

CINCINNATI TURKEY CHILI (COOKING LIGHT)

Steps:

• 1. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
• 2. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add turkey; cook 3 minutes, stirring to crumble. Add 1 cup onion, bell pepper, and garlic; sauté 3 minutes. Stir in chili powder and next 5 ingredients (through allspice); cook 1 minute. Add broth, beans, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Remove from heat; stir in chocolate and salt.

CINCINNATI TURKEY CHILI

Steps:

• Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large wide pot or dutch oven over medium-high heat. Reserve 1/3 cup chopped onion, then add the rest of the onion and the garlic to the pot; season with salt and pepper. Cook, stirring, until softened, 3 to 5 minutes. Add the turkey and cook, breaking it up into small pieces, until cooked through, about 3 more minutes. Add the chili powder, cinnamon, cocoa powder, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the spices are lightly toasted, about 1 minute. Stir in the Worcestershire sauce, then add the tomatoes and 1 cup water.
• Bring the chili to a simmer. Cook, stirring occasionally and adjusting the heat as needed to maintain a steady simmer, until the sauce reduces slightly, about 20 minutes.
• Meanwhile, salt the boiling water, add the spaghetti and cook as the label directs for al dente; drain.
• Season the chili with salt and pepper. Divide the spaghetti among shallow bowls and top with the chili. Sprinkle with the reserved chopped onion and the cheese.

CINCINNATI TURKEY CHILI

Steps:

• Place all ingredients, except turkey and spaghetti in a heavy large pot.
• Stir until smooth.
• Bring to a boil, reduce heat and simmer 60 minutes or until thick.
• Brown ground turkey and add to large pot.
• Stir gently and simmer an additional 20 minutes, stirring frequently.
• While sauce simmers, cook spaghetti according to package instructions and drain well.
• Serve chili over spaghetti.
• If desired, serve with additional onions and shredded cheese.

TURKEY CHILI MACARONI

Steps:

• Saute turkey, drain and save juices.
• Return to pan and add chicken broth. Bring to a boil.
• Add macaroni and simmer for 10 minutes, stir often until broth is almost absorbed. Stir in all remaining ingredients. Except 2 tablespoons of cheese and parsley.
• Simmer 10 minutes.
• Transfer to casserole dish if desired and sprinkle cheese and parsley on top.

SPRINGFIELD CHILLI - FROM COOKING LIGHT

Steps:

• Cook bacon in a large Dutch oven over medium heat 5 minutes or until browned. Stir in 2 cups onion; cover and cook until onion is tender (about 5 minutes). Uncover and stir in garlic; cook for 1 minute.
• Increase heat to medium-high; add turkey and sirloin to pan. Cook 5 minutes or until browned, stirring to crumble. Add beer; cook until liquid is reduced to 1/3 cup (about 7 minutes). Stir in chili powder and next 5 ingredients (through tomato sauce). Cover, reduce heat, and simmer 30 minutes or until mixture thickens. Stir in beans; cook 10 minutes or until thoroughly heated.
• Ladle 1 cup chili into each of 6 bowls. Top each serving with 4 teaspoons cheese and 2 teaspoons onion. Serve with crackers, if desired.