Ohio Turkey Chili

Votes: 4

Time: 50 min.
Complexity: easily
Servings: 4

This dish is a lighter version of the classic American chili, Cintinnati, from Ohio. Unlike the traditional recipe, it uses ground turkey instead of beef. In addition to the basic chili spices, this dish also includes a touch of cinnamon and unsweetened chocolate, which adds a deeper, more complex flavor to the sauce. The finished chili is served with cooked spaghetti and topped with grated cheddar and green onions.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g of ground turkey (20% fat)
2 tablespoons of vegetable oil
1 onion, finely chopped
2 cloves garlic, crushed
2 tbsp tomato paste
1 tbsp chili powder
1 tbsp paprika
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 tsp ground cumin
1/4 tsp ground cloves
1 can (425 g) canned diced tomatoes
1 tbsp. apple cider vinegar
2 tsp Worcestershire sauce
30 g unsweetened chocolate, finely chopped
340 g spaghetti
220 g of grated cheddar
Thinly sliced green onions, for serving (optional)

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Heat vegetable oil in a heavy-bottomed wok or saucepan over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 6 minutes. Add the ground turkey, 1 teaspoon salt, and 1/4 teaspoon black pepper and cook, breaking up any clumps with a wooden spoon, for about 5 minutes.
Add tomato paste, chili powder, paprika, allspice, cinnamon, coriander, cumin, and cloves; cook, stirring constantly, for 1 minute. Add the tomatoes and 1 1/2 cups water and bring to a boil. Simmer, uncovered, until the liquid has reduced slightly, about 10 minutes. Add the vinegar, Worcestershire sauce, and chocolate and continue to simmer until the flavors have combined and the chili has thickened slightly, about 10 minutes. Season with salt and pepper to taste.

While the chili is cooking, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions.

Serve the chili spaghetti garnished with grated cheddar and green onions, if using.

Author of the recipe - Valerie Bertinelli is an American actress.

Categories:

recipe / Recipes for children's dishes / Dinner / Main courses / Pasta / Bird / Soups / Thick soups and stews / / Turkey dishes / Ground turkey dishes / American cuisine / Tex-Mex

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