Brought to the city by Greek immigrants, Cincinnati style chili is usually served over spaghetti noodles with beans, onions, cheddar cheese and oyster crackers at famous local establishments like Skyline Chili, Gold Star Chili, and Camp Washington Chili to name just a few. The sauce is sweet, flavored by cocoa or cinnamon.
This recipe is a more traditional version of this dish that I learned over 20 years ago. Since then, my friend Jennifer has upgraded it with healthier ingredients and added a Southwest flavor with cilantro and jalapeno peppers.
1 tbsp olive oil
1 lb. ground turkey
1 cup diced onion
3/4 cup diced green pepper
1/2 cup diced celery
2 garlic cloves, minced
3 cups chicken broth
1 15 oz. can diced tomatoes with juices
1 15 oz. can black beans drained and rinsed
1 15 oz. can great northern beans
1 15 oz. can dark red kidney beans
1 4 oz. can chopped mild green chilies
2 tbsp chili powder
2 tspn ground cumin
4 tspn minced, seeded jalapeno chilies
1/2 cup chopped fresh cilantro
salt & pepper to taste
- Brown turkey meat and add to large pot
- Heat olive oil and saute veggies until softened add to pot.
- Add remaining ingredients.
- Bring to a boil and then simmer for at least one hour.
- Add cilantro prior to serving.
- Garnish with cheese, sour cream, and avocados.
Arrogant Bastard Chili
United States Ohio