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Cincinnati-Style Turkey Chili Recipe

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By Capper's Farmer | May 16, 2018

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In this recipe, ground turkey is used instead of ground beef, but you can you what you prefer.
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  • 8 servings

    SERVINGS

    Ingredients

  • 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

Garnishes:

  • 1 can (15 oz.) dark red kidney beans, rinsed, drained and heated
  • 1/2 pound sharp cheddar cheese, shredded
  • 1 sweet onion, chopped

Directions

  • In a large Dutch oven over medium-high heat, heat half of oil and brown turkey. Remove and reserve.
  • Add remaining oil to same pot; 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. Discard bay leaves before serving.
  • Bring a large pot of salted water to boil. Add spaghetti and cook until 'al dente.'
  • 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.

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