Cincinnati Style Chili
Cincinnati style chili is different from the other types of chili out there. It’s slightly sweet and contains cocoa powder. I have no idea if the “real” Cincinnati chili contains chocolate or not, but this recipe does, and chocolate makes most food items better.
Although this chili takes a long time to cook, you can spend that time making dessert. The chili is simmered for a while to allow the flavor from the spices to really seep into the meat.
- 1 pound 93% lean ground turkey
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 tablespoon chili powder
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 1½ tablespoons unsweetened dark chocolate powder
- 1 (15 ounce) can tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- ½ cup water (plus more for cooking spaghetti)
- 1 pound uncooked spaghetti
- 4 cups shredded cheddar cheese
- Heat a Dutch oven over medium high heat. Add the ground turkey, breaking up the meat into smaller pieces. Cook for 3 minutes, continuing to break up the meat as it starts to cook. Add the onion and garlic and cook until meat has browned, about 3 more minutes, continuing to break up the meat as it cooks.
- Add the chili, allspice, cinnamon, cumin, salt, chocolate, tomato sauce, Worcestershire sauce, vinegar and water. Stir to combine. Bring chili mixture to a boil.
- Reduce heat and simmer uncovered for 90 minutes, stirring occasionally.
- Meanwhile, about 15 minutes before the chili finishes, cook the spaghetti according to the instructions on the package.
- Divide the cooked spaghetti among 8 plates. Ladle chili over the top of the cooked spaghetti. Top with ½ cup of cheddar cheese (per plate).
- Serve hot.
Adapted from What’s Cooking America