Recipe: Cincinnati Chili

I used to enjoy Skyline Chili pre-op.  So a few weeks ago, I saw a can in the grocery store and looked at the nutritional info, it wasn't too bad, so we bought it.  I couldn't finish a 2/3 cup serving.  It was horribly salty.  I remember it being so much better.  So I thought, why not try and make something similar myself.  I love a bean-less chili to save on my carbs.  Although, truth be told I love a bean chili too.

I browsed recipes, but there wasn't one that was exactly what I was looking for.  So I made some alterations and a trial of two different versions.  The result is the recipe below, both my husband and I agreed that this is the version we liked the most.

You may be tempted to add salt when cooking, but don't!  Between the broth and the tomato sauce, there really is enough sodium in this recipe for flavor.

Cincinnati Chili

Makes five 2/3 cup servings.

1 1/4 lbs 93/7 ground turkey
1/2 cup onion, finely diced
15 oz can beef broth
1 cup water
8 oz can tomato sauce
1 tablespoon chili powder
1 tablespoon apple cider vinegar
1 1/4 teaspoon Worcestershire sauce
1 1/2 teaspoon cumin
1/4 oz unsweetened baker's chocolate
1 teaspoon minced garlic
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon ground cloves
1 bay leaf

Directions:

1. Place ground turkey, onion, water, and beef broth in 3 quart sauce pan.  It will fit in a 2.2 quart pan, but you have to be more careful mixing and I had some spatter from the simmering on the stove when I use the smaller pan. 
2. Turn the heat to medium-high.  Break up the meat into small pieces with a sturdy wooden spoon, or I used a wooden wok paddle.  Bring mixture to a boil, then reduce to a simmer.
3. Add all remaining ingredients.  Stir well.  Simmer for 45 minutes or until as thick as you want.  I make ours pretty thick as you can see from the picture.
4. Remove bay leaf and serve.  We like it topped with finely shredded cheddar cheese, but it is not necessary to enjoy chili.

Note: To store leftovers, make sure you let the sauce sufficiently cool before placing it in the refrigerator.  Refrigerating tomato based sauces/chili when to hot will cause the product to become acidic.

Nutritional info will vary based upon brands used.

Nutrition Facts
Servings 5.0
Amount Per Serving
calories 213
% Daily Value *
Total Fat 9 g	14 %
Saturated Fat 3 g	15 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 80 mg	27 %
Sodium 531 mg	22 %
Potassium 236 mg	7 %
Total Carbohydrate 7 g	2 %
Dietary Fiber 2 g	8 %
Sugars 3 g
Protein 23 g	47 %
Vitamin A	16 %
Vitamin C	8 %
Calcium	7 %
Iron	15 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

I forgot to take a picture until I was already eating, oops!