Sunday, August 19, 2012

Corey's Chili

Corey's Chili

After visiting Cincinnati, I was very interested to try a healthy version of their famous Cincinnati Chili. This is adapted from a few different recipes, including Eating Well's Cincinnati Chili, Cooking Light's Cincinnati Turkey Chili, and a postcard I bought with the recipe (hey - I just love the postcards)!

This came out great and it really is not that bad because we use ground turkey. This makes around 4-6 servings - the picture shows a double batch. I guess the best thing about Chili is that you can come up with a lot of variants. So that will be fun. You can serve it over pasta with cheese - but that is just not my favorite way to eat it.

1 tbsp Olive oil
1 package Ground Turkey (93% lean) - around 19-20 oz.
1 White onion (medium), diced
2 tsp Garlic (or cloves), minced
2 tbsp Chili powder (NOTE: I used one 'regular' and one 'hot' - adjust to taste)
1/2 tsp Kosher salt
1/2 tsp Black pepper
1/2 tsp Allspice
1/2 tsp Cinnamon
1 28oz can Crushed tomatoes
1 15oz can Kidney Beans (use dark red - though any will do)
1 cup Chicken broth.

1. Heat oil in a large dutch oven over medium-high heat.
2. Add onions, garlic, turkey, and all the spices (through Cinnamon). Cook for around 7 minutes until well browned, mixing thoroughly.
3. Add tomatoes, kidney beans and broth and raise heat to high. When it boils, lower to a simmer, cover and cook for around 45 minutes.


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