Cincinnati-style 5-way Chili

Cincinnati-style 5-way Chili

From May 2009 “Family Circle” Magazine modified by Laura Cannon

2 Tbsp. ground chili powder

1-2 tsp. ground cumin

1 tsp. dried oregano, crumbled

½ tsp. dry mustard

¼ tsp. cinnamon

¼ tsp. ground cloves

¼ tsp. ground ginger

¼ tsp. ground nutmeg

½ tsp. beef granules

2 Tbsp. olive oil

3 medium-size yellow onions, minced

1 Tbsp. minced garlic

1 medium-sized green bell pepper, chopped

2 lbs. ground turkey, plain or Italian-seasoned

29 oz. can tomato sauce

2 cans (15 oz. each) Kidney Beans or Red Beans, drained and rinsed

1 lb. Spaghetti, whole wheat or white

Shredded cheese, Cheddar or Fiesta Mix

Chopped onion, for serving (optional)

1) Combine list of spices from chili powder to beef granules. Set aside.

2) In a frying pan, heat olive oil until it begins to sizzle. Stir in onions and garlic, and sauté for 5 minutes. Add green pepper, salt, and ground spice mixture. Sauté for 2 minutes longer. Add ground meat and stir. Brown the meat.

3) In the slow cooker, add tomato sauce and beans*. Then add the ground meat mixture into the slow cooker as well and mix. Cook for 2 hours on high or 4 hours on low.*

4) About 20 minutes before you want to eat, bring a large pot to a boil. Cook spaghetti following package directions, about 10 minutes. After noodles are drained, add them to the slow cooker to mix in with the chili. Mix in cheese to taste or serve as a topping. I like to mix in about 1 cup of cheese into the whole thing.

* You may desire to wait to put the beans in until cooking the noodles.

* If you would like to make this a day ahead of time, the recipe suggests to refrigerate chili over night (minus noodles) to allow flavors to full meld. I think that it tastes great made the day of OR after refrigeration!

Makes 12 servings Prep 15 minutes Cook 2 (or 4) hours, 20 minutes

May Refrigerate overnight