Cincinnati Five-Way Chili

The phrase "five-way" refers to the number of accompaniments Queen City natives serve with their uniquely spiced chili.

Yield: 6 servings

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)

Preparation

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.

Nutritional Information

Calories:

464 (29% from fat)

Fat:

14.9g (sat 6g,mono 5.1g,poly 2.1g)

Protein:

34.5g

Carbohydrate:

48.8g

Fiber:

7.2g

Cholesterol:

88mg

Iron:

5.4mg

Sodium:

870mg

Calcium:

189mg