It’s finally chili weather! To celebrate, I made Cincinnati Turkey Chili, which was substantially different from my usual chili to justify following a recipe.
I had a little more than a pound of ground turkey, so I doubled the recipe. I cooked dried red kidney beans in the crockpot during the day before I made this recipe, so I added 4 cups of beans, roughly the equivalent of 2 cans of beans. I added a large chopped onion, which was less than 2 cups, and I only had a partial bag of frozen green bell peppers, which wasn’t as much as the recipe called for. I added chocolate chips for the semisweet chocolate. Otherwise, I followed the cooking instructions exactly. We had this over whole-wheat spaghetti.
I actually liked this a lot more than I expected. I enjoyed the combination of cinnamon and allspice with chocolate! It reminded both me and Alex a little of mole, which I’ve tried to make before. The tomato paste gave the chili a nice tomatoey-ness. I was skeptical about having the spaghetti with the chili, but it went nicely with the spice and chocolate flavors. Alex says that it tasted rich, but it wasn’t really rich. It was definitely hearty, but I was happy to know that it was healthy. I should have gotten 8 servings out of this, but it ended up that we had 5 large ones.
We both really enjoyed this. It was different from my usual ground beef chili, in a good way. I’ll make this again sometime.