Growing up in Ohio, Cincinnati Chili was always a go-to meal for my family, so I have very fond memories of it. Because of this I might not be the best critic, but I have to say that I LOVE this dinner. If you haven’t had Cincinnati Style chili, you really must try it! It’s often called 5 way chili, because you serve: 1) the uniquely flavored chili, 2) over pasta, 3) with cheese, 4) with beans, 5) with onion, and then I like to add a little bit of sour cream. It is NOT a spicy chili. It’s actually more on the savory/sweet side. In fact, it even has chocolate in the recipe, which is probably why I love it so much.
I think one of the reasons that we often had this as kids was because there is a fancy little seasoning packet you can buy that makes this dinner super easy. Being up in Toledo, I couldn’t find it at our store and I really had a craving for it, so I decided that I would make this chili from scratch. I know – “way to complicate things again, Jacqueline,” but sometimes I just feel like you can taste the work that went into the food, and I like the taste of effort. I have since found a place that sells the seasoning, but I don’t think I will ever go back – I like this recipe too much! I was a little intimidated when I found it, because the ingredient list looked really long, but once I actually went through it I realized the only things I had to buy at the store were the turkey & sirloin, onions, and a can of tomato puree! (I do have a large collection of spices). This dinner is quite easy to throw together, and just remember, this isn’t baking – you definitely don’t really need to measure exactly. I just eyeballed it using a regular old silverware, and it goes a lot quicker.
- 1 pound ground turkey
- 1/2 pound ground sirloin
- 2 cups chopped onion (about 1 very large onion)
- 3 garlic cloves, minced
- 1 cup water
- 2 Tablespoons brown sugar
- 3 Tablespoons spicy barbecue sauce (ketchup would probably substitute fine)
- 4 teaspoons white vinegar
- 2 Tablespoons chili powder
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground coriander
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 ounce unsweetened chocolate, chopped (I used chocolate chips this time but it was better when I used the unsweetenend chocolate. You could also substitue cocoa powder if need be.)
- 1 (10 3/4-ounce) can tomato puree (I could only find a 28 oz can, so I just used half of it)
- Hot Cooked spaghetti
- Shredded cheddar cheese
- Kidney beans (rinsed, drained & warmed)
- Chopped Onion
- Light Sour Cream
- Oyster crackers (if desired)
1. Coat a large dutch oven with cooking spray and heat over medium-high.
2. Brown the turkey and sirloin in the dutch oven. (About 5 minutes)
3. Add the onions & garlic to the pan and cook until tender (Again about 5 minutes).
4. Add the rest of the ingredients (water, brown sugar, bbq sauce, spices, chocolate, tomato puree) and bring to a boil.
5. Turn the heat down and simmer for about 45 minutes (or longer).
6. To serve: Place a scoop of spaghetti on each plate, top with a ladle of chili. Add cheese, kidney beans, onions, sour cream and crackers as desired.
Originally from Cooking Light