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Five-Way Cincinnati-Style Turkey Chili

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Serves 8

Notes, Tips & Suggestions
Cook's Tip: For lower fat chili, cool and then refrigerate overnight. The next day, remove and discard any solidified orange-colored fat from the surface.
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  • 1/4 cup canola oil, divided
  • 3 pounds ground turkey (dark meat preferred for moistness)
  • 1 OSO Sweet onion, chopped
  • 2 teaspoons chopped garlic
  • 2 tablespoons cider vinegar
  • 1 (12-ounce) can tomato paste, diluted in 1 quart water
  • 2 tablespoons chile powder
  • 1 tablespoon cinnamon
  • 4 bay leaves
  • 1/2 teaspoon allspice
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper to taste
  • 1 pound spaghetti
  • 1 (15-ounce) can dark red kidney beans, rinsed, drained and heated
  • 1/2 pound sharp cheddar, shredded
  • 1 OSO Sweet onion, chopped
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    1. In large Dutch oven over medium-high heat, heat half of oil and brown turkey. Remove and reserve.
    2. Add remaining oil to same pot, and lightly brown onion and garlic. Stir in remaining ingredients, seasoning to taste with salt and pepper, and bring to boil. Reduce heat and simmer 45 minutes, stirring occasionally.
    3. Bring large pot of salted water to boil. Add spaghetti and cook until "al dente." Drain well and place in large serving bowl. Top with chili (discarding bay leaves). Serve with beans, cheese and onions as garnishes.

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