After spending four years at Miami University, I was exposed to a lot of food that was exclusively Cincinnati’s: Cadbury Eggs, goetta, Busken cookies, Graeter’s Ice Cream, and La Rosa’s pizza, just to name a few. One of my favorites has to be their chili, hands-down. Its sweet, cinnamon flavor has enticed me for years… and although every town in Ohio appears to have a Skyline on every corner, I decided to take a stab at the Holy Grail of chili, myself (and add a few of my own, healthier, personal touches along the way). Also, the snowpocalypse is approaching; brace yourselves with some hot chili.
Serving Size: 5-6, Lactose-free, Gluten-free
- 2 cans of dark kidney beans
- 2 cans of diced tomatoes (sweet onion)
- 1 lb lean ground turkey
- 1/2 cup diced onions
- 1 packet of Cincinnati Chili powder (Note: If you have any food allergies and decide to purchase a powder packet, be sure to check the ingredients first; many of these packets contain wheat)
- 1 small can tomato paste
- Dash of cumin
- Water (as needed)
1. Thaw your ground turkey and drain your cans of beans. Then, add the beans, chili powder, and diced tomatoes into your crock pot.
3. Once you’ve browned the turkey and onions, add it to the crock pot.
4. Now that you have all of your ingredients in the crock pot, mix everything together. This is where you can add extra water or tomato paste. I added about ¼ cup to dilute the saltiness, and the tomato paste to make it thicker. You can also add any spices you’d like (if you like it spicy, add cayenne pepper)
5. Set the slow cooker on low for 6-8 hours. When you’re ready to serve, you may want to add a little hot sauce or sriracha for some extra flavor.
6. Lastly, it’s a tradition to dip tortilla strips in it… at least that’s what I make people do… I guess this is my own personal touch I was talking about.
Picture to come soon