Celebrating my home state of Ohio, here’s another recipe that’s a play on a fan favorite (or cult favorite Skyline Chili)… it’s a healthier version of Cincinnati’s Chili.
- 2 pounds lean ground chicken or turkey*
- 1 small onion chopped
- 1 red pepper chopped
- 2 cups chicken broth
- 1 (28 ounce) can crushed tomatoes
- 2 (8 ounce) cans tomato paste
- 1 1/2 teaspoons vinegar
- 1 teaspoons worcestershire
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground allspice
- 1 1/2 teaspoons salt
- 1 teaspoon cayenne
- 1 teaspoons cinnamon
- 1 teaspoon chipotle chile powder
- 1 teaspoon smoked paprika
- 1 tablespoon unsweetened dark chocolate cocoa powder or regular
- 1/2 teaspoons garlic powder
- 2 Leaves Bay
- 1 package whole wheat whole grain or regular angel hair pasta (or spaghetti squash!)
- 6 ounces shredded sharp cheddar cheese
- chopped onions for serving (optional)
- oyster crackers for serving (optional)
- 1 can kidney beans drained and rinsed, for serving (optional)
- Heat a large heavy bottom soup pot over medium heat and add the olive oil. Add the onion and saute about 10 minutes or until it begins to caramelize around the edges. Use your hand to crumble in the ground chicken (or turkey). Brown the chicken, breaking up the meat as you go. Once the chicken is browned add the red pepper. Next add in the chili powder, cumin, allspice, salt, cayenne, cinnamon, chipotle chile powder, smoked paprika and garlic powder. Give it a good stir and let this cook about a minute or 2 to season the chicken.
- Add the chicken broth, tomatoes, tomato paste, vinegar, worcestershire sauce, bay leaves and cocoa powder. Give it a good stir, making sure everything is combined.
- Simmer for at least 3 hours or up to all day on the lowest setting your stove will go. The longer the better.
- Before you are ready to eat, boil and drain your pasta according to package directions.
- Serve the chili on top of a bed of hot pasta or spaghetti squash and top with 1, 2, 3 or 4 of these toppings: cheddar cheese, kidney beans, diced onions, oyster crackers.
- To make this in the crockpot follow the directions through step 1. Then transfer the browned chicken to the bowl of a crockpot and add all of the remaining ingredients (minus the toppings!). Cover and cook on low for 7-8 hours or on high for 5-6. Serve as directed.
You can see the recipe from Half Baked Harvest here
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