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Five-Way Cincinnati-Style Turkey Chili


1/4 c. canola oil, divided
3 lbs. ground turkey (dark meat preferred for moistness)
1 sweet onion, chopped
2 t. chopped garlic
2 T. cider vinegar
1 (12-oz.) can tomato paste, diluted in 1 quart water
2 T. chili powder
1 T. cinnamon
4 bay leaves
1/2 t. allspice
1 t. Worcestershire sauce
Salt and black pepper to taste
1 lb. spaghetti
1 (15-oz.) can dark red kidney beans, rinsed, drained and heated
1/2 lb. sharp cheddar, shredded
1 sweet onion, chopped


In large Dutch oven over medium-high heat, heat half of oil and brown turkey. Remove and reserve.

Add remaining oil to same pot, and lightly brown onion and garlic. Stir in remaining ingredients, seasoning to taste with salt and pepper, and bring to boil. Reduce heat and simmer 45 minutes, stirring occasionally.

Bring large pot of salted water to boil. Add spaghetti and cook until “al dente.” Drain well and place in large serving bowl. Top with chili (discarding bay leaves). Serve with beans, cheese and onions as garnishes.

Cook’s Tip: For lower fat chili, cool and then refrigerate overnight. The next day, remove and discard any solidified orange-colored fat from the surface.

Visit for more recipes. All materials are courtesy of OSO Sweet Onions.

Published in the January 18, 2006 issue of Farm World.