Cincinnati-Style Turkey Chili Recipe

This chili has original flavors and toppings but is enjoyed on top of spaghetti.

January 2006

  • cincinnati-chili
    In this recipe, ground turkey is used instead of ground beef, but you can you what you prefer.
    Photo by GettyImages/wsmahar
  • cincinnati-chili

Yield: 8 servings

Spaghetti topped with chili, cheese and onions makes a hearty meal.


  • 1/4 cup canola oil, divided
  • 3 pounds ground turkey
  • 1 sweet onion, chopped
  • 2 teaspoons chopped garlic
  • 2 tablespoons cider vinegar
  • 1 can (12 oz.) tomato paste, diluted in 1 quart water
  • 2 tablespoons chili 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 can (15 oz.) dark red kidney beans, rinsed, drained and heated
  • 1/2 pound sharp cheddar cheese, shredded
  • 1 sweet onion, chopped


  1. In a large Dutch oven over medium-high heat, heat half of oil and brown turkey. Remove and reserve.
  2. Add remaining oil to same pot; lightly brown onion and garlic.
  3. Stir in remaining ingredients, seasoning to taste with salt and pepper, and bring to boil.
  4. Reduce heat and simmer 45 minutes, stirring occasionally. Discard bay leaves before serving.
  5. Bring a large pot of salted water to boil. Add spaghetti and cook until 'al dente.'
  6. Drain well; place in a large serving bowl. Top with chili. Serve with desired garnishes.
These recipes are from the January 2006 issue of Heart of the Home.

Recipes from this issue:

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