Recipe courtesy of Melissa Gaman for Food Network Kitchen

Cincinnati Turkey Chili

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Cincinnati chili was created by immigrants from Macedonia at a restaurant in Ohio. More like a Greek-spiced meat sauce than American chili, what sets this dish apart is that it is ladled over spaghetti and diners choose the various toppings. A simple 2-way is just chili and spaghetti and the full 5-way adds cheese, raw onion and beans. This take on a classic swaps turkey for beef and stops at 4-ways.
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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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  1. 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.
  2. 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.
  3. Meanwhile, salt the boiling water, add the spaghetti and cook as the label directs for al dente; drain.
  4. 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.

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