Four Way Cincinnati Turkey Chili Ww Recipes

Steps:

• Crumble the ground beef and pork sausage into a large skillet over medium-high heat. Cook and stir until browned. Drain, and set aside.
• Coat a large pot with cooking spray, and add the green, red and yellow bell peppers, and onion. Cook over medium heat until tender, stirring occasionally. Add the beef and sausage to the peppers. Puree the stewed tomatoes using a blender or food processor, and stir them into the pot along with the chili seasoning. Mix in the pinto beans, and heat to a simmer.
• Bring a large pot of lightly salted water to a boil. Add the angel hair pasta, and cook until tender, 2 to 3 minutes. Drain.
• When serving the chili, place the items on your plate in the following order: Start with pasta, then crush some saltine crackers, then some shredded cheese, and then chili. Mix it all up and enjoy! Caution, if you are not careful with your portions, you will end up with a helping too huge to finish.

Steps:

• Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large wide pot or dutch oven over medium-high heat. Reserve 1/3 cup chopped onion, then add the rest of the onion and the garlic to the pot; season with salt and pepper. Cook, stirring, until softened, 3 to 5 minutes. Add the turkey and cook, breaking it up into small pieces, until cooked through, about 3 more minutes. Add the chili powder, cinnamon, cocoa powder, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the spices are lightly toasted, about 1 minute. Stir in the Worcestershire sauce, then add the tomatoes and 1 cup water.
• Bring the chili to a simmer. Cook, stirring occasionally and adjusting the heat as needed to maintain a steady simmer, until the sauce reduces slightly, about 20 minutes.
• Meanwhile, salt the boiling water, add the spaghetti and cook as the label directs for al dente; drain.
• Season the chili with salt and pepper. Divide the spaghetti among shallow bowls and top with the chili. Sprinkle with the reserved chopped onion and the cheese.

Steps:

• Combine turkey, onion and garlic in a nonstick saucepan.
• Cook, stirring constantly until the turkey is browned and the onion is tender (5 min>).
• add the chili powder, brown sugar, salt, cumin, allspice, cardamom and pepper. stir until the spices coat the turkey mixture.
• Stir in the broth, tomatoes and chilies, and the vinegar.
• Bring to a boil, reduce heat, partially cover and simmer until the broth is thickened (30-40 minutes).
• Serve the chili over the macaroni and top with the beans and scallions.

Steps:

• 1. In a deep kettle combine all the chili ingredients except meat and spaghetti. Cover and bring to a boil.
• 2. Crumble in the meat gradually and return to a boil. Reduce heat and simmer for 1-2 hours, uncovered, until chili is as thick as you would like.
• 3. Discard bay leaves. Serve in large flat soup bowls over cooked, hot spaghetti; with with toppings.
• 4. How Cincinnati eats Chili: 2-way = spaghetti w/chili 3-way = spaghetti, chili, shredded cheddar cheese on top 4-way = spaghetti, chili, onions or Red Kidney beans, shredded cheddar cheese on top 5-way = spaghetti, chili, onions, red kidney beans, shredded cheddar cheese on top

Steps:

• Place all ingredients, except turkey and spaghetti in a heavy large pot.
• Stir until smooth.
• Bring to a boil, reduce heat and simmer 60 minutes or until thick.
• Brown ground turkey and add to large pot.
• Stir gently and simmer an additional 20 minutes, stirring frequently.
• While sauce simmers, cook spaghetti according to package instructions and drain well.
• Serve chili over spaghetti.
• If desired, serve with additional onions and shredded cheese.