Since moving home, I’ve have eaten at a Skyline Chili as an adult. Unironically, even. I really enjoy the slightly sweet chili and it’s served with carbs! COME ON PEOPLE! It makes me sad for all the wasted years when I thought Cincinnati chili was ‘gross.’ I am trying to limit the visits to fast food joints (not that I don’t have ideas about how to lighten up the Skyline menu-because I doooooooo) and stick to more healthy made at home versions. This isn’t traditional as it uses ground turkey over ground beef. It also skews the more traditional 50/50 beef/beans ratio towards 65/35 because despite evidence to the contrary, I don’t love beans. As with all chili, this is also very good the next day over hot dogs!
6 oz uncooked spaghetti
2 tsp olive oil
1/2 cup chopped onion,
2-3 garlic cloves, minced
16 oz ground turkey
1 tbsp chili powder
1 tsp ground cumin
1 tsp unsweetened cocoa
1/2 tsp salt, plus more to taste
1/2 1/2 tsp freshly ground black pepper
1/4 ground cinnamon
3/4 cup chicken or vegetable stock
1 14.5 oz can of diced tomatoes, undrained
1 15 oz can red kidney beans, rinsed
2 tsp red wine vinegar
shredded cheese for topping
finely chopped white onion for topping
Cook spaghetti as the package directs, leaving out salt and fat. Drain.
While the spaghetti is cooking, heat a large deep sided skillet over medium-high heat. Add olive oil and swirl to coat. Sauté onion and garlic for 2 minutes. Add in ground turkey and cook until browned, stirring to crumble meat. Add in spices (thru cinnamon) and sauté 30 seconds to wake up the flavors. Add in tomatoes and stock and bring to a boil. Cover, reduce heat and allow to simmer for 10 minutes. Add in beans and cook one more minute to warm them up. Stir in vinegar and remove from heat. Serve over spaghetti and top with cheese and fresh white onion if you’re daring.