Cincinnati Five-Way Chili

By cleaneating

Bill and Cheryl Jamison, Cooking Light

SEPTEMBER 2008

Ingredients

• Cooking spray
• 1 pound ground turkey
• 1/2 pound ground sirloin
• 2 1/2 cups chopped onion (about 2 medium), divided
• 2 garlic cloves, minced
• 1 cup water
• 2 tablespoons brown sugar
• 2 tablespoons chili powder
• 3 tablespoons spicy barbecue sauce
• 1/2 teaspoon kosher salt
• 4 teaspoons white vinegar
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground coriander
• 1/2 ounce unsweetened chocolate, chopped
• 1 (10 3/4-ounce) can tomato puree
• 3 1/2 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
• 3/4 cup (3 ounces) reduced-fat shredded cheddar cheese
• 1 (15-ounce) can kidney beans, rinsed, drained, and warmed (about 1 1/2 cups)
• Oyster crackers (optional)

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add turkey and sirloin to pan; cook 5 minutes or until browned, stirring to crumble. Add 2 cups onion and garlic; cook 5 minutes or until onion is tender, stirring occasionally. Stir in 1 cup water and next 12 ingredients (through puree); bring to a boil. Cover, reduce heat, and simmer 45 minutes. Place about 1/2 cup spaghetti into each of 6 bowls. Ladle 1 cup chili into each bowl. Top each serving with 4 teaspoons remaining onion, 2 tablespoons cheese, and 2 1/2 tablespoons beans. Serve with crackers, if desired.