Cincinnati Chili - turkey

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 204.2
  • Total Fat: 10.2 g
  • Cholesterol: 60.0 mg
  • Sodium: 559.5 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 2.7 g
  • Protein: 18.8 g

View full nutritional breakdown of Cincinnati Chili - turkey calories by ingredient
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Introduction

from America's Test Kitchen from America's Test Kitchen
Number of Servings: 8

Ingredients

    2 teaspoons salt, plus more for taste
    1 1/2 pounds ground turkey (93% lean)
    2 tablespoons vegetable oil
    2 medium onions, chopped fine, (about 2 cups)
    2 medium garlic cloves, minced
    2 tablespoons chili powder
    2 teaspoons dried oregano
    2 teaspoons cocoa powder
    1 1/2 teaspoons ground cinnamon
    1/2 teaspoon cayenne
    1/2 teaspoon ground allspice
    1/4 teaspoon ground black pepper
    2 cups low sodium canned chicken broth (1 14 oz. can Swansons Low Sodium)
    2 cups water
    2 tablespoons cider vinegar
    2 teaspoons brown sugar, dark preferred but not necessary
    2 cups plain tomato sauce

Directions

1) Bring 2 quarts of water and 1 teaspoon of salt to a boil in a large saucepan. Add the ground beef, stirring vigorously to separate the meat into the 'strands' it's ground out of the machine as. As soon as the foam from the meat rises to the top (about 30 seconds) and before the water returns to a boil, drain the meat into a strainer, rinse in warm water and set aside.

2)Rinse and dry the empty saucepan. Set the pan over medium heat and add the oil. When the oil is warm, add the onions and cook, stirring frequently, until the onions are soft and browned around the edges, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the chili powder, oregano, cocoa, cinnamon, cayenne, allspice, black pepper and the remaining salt. Cook, stirring constantly until the spices are fragrant, about 30 seconds. Stir in the broth, water, vinegar, sugar and tomato sauce, scraping the bottom of the pan to remove any brown bits.

3) Add the beef and increase the heat to high. As soon as the liquid boils, reduce the heat to medium-low and simmer, stirring occasionally, until the chili is deep red and has thickened slightly, about 1 hour. Adjust the seasonings, adding salt and tabasco to taste.

Serve over spaghetti and top with shredded cheddar, warmed kidney beans and/or diced onions.

Number of Servings: 8

Recipe submitted by SparkPeople user JBROWN76.

TAGS:  Poultry | Soup | Poultry Soup |

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