Monday, February 13, 2012

Cincinnati-Style Chicken Chili

It's no secret I'm a Pittsburgh girl and proud of my roots. What a lot of people don't know is that I spent four years living in Ohio for undergrad at the University of Dayton (Go Flyers!). Yes, I curse and pity Ohio sports teams, but I can say the people are some of the nicest (and maybe delusional...haha) I've ever known. Another thing that Ohio gets right is chili. While totally different from Texas chili, I've always been a fan of the sweet and spicy mix of Cinci chili. Now this is no Skyline, but it's still pretty damn good. With the cold weather this weekend, it was the perfect time for some comfort food.

Cincinnati-Style Chicken Chili (serves 4)

Rudy Flyer is a fan!
  • 1 lb uncooked ground chicken or turkey
  • 1 large onion chopped
  • 1 clove garlic, minced
  • 3 TB chili powder
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1/8 tsp. ground red pepper
  • 1 bay leaf
  • one 14.5 oz can stewed tomatoes
  • one 8 oz. can tomato sauce
  • 1/2 cup water
  • 1 TB red wine vinegar
  • 1 TB molasses
  • one 15 oz. can red kidney beans
  • Hot cooked spaghetti
  • Shredded cheddar for topping

In a 4 1/2 quart Dutch oven,c ook ground chicken or turkey, onion, and garlic over medium heat for 5-7 minutes or until chicken is brown. Drain off fat, if necessary.

Add chili powder, paprita, cumin, salt, cinnamon, cloves, ground red pepper, and bay leaf. Cook and stir for 3 minutes.

Stir in undrained stewed tomatoes, tomato sauce, water, red wine vinegar, and molasses. Bring to a boil and then reduce heat. Cover and simmer for 45 minutes, stirring occasionally. Uncover and simmer to desired consistency. Discard bay leaf.

In a medium saucepan heat undrained kidney beans and then drain. To serve, spoon the chicken mixture and beans over hot cooked spaghetti.

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