When served with cooked spaghetti, kidney beans, chopped onion, grated Cheddar cheese, and oyster crackers it is known as “Five Way Chili.” If you prefer beef chili, you can use beef chuck rather than turkey.
Makes 4 servings (served alone); 6 when served Cincinnati style
1 bell pepper, cored and seeded, cut in eighths
2 cloves garlic, peeled
½ pound onions, peeled, cut into 1-inch pieces
1¼ pounds boneless, skinless turkey breast, cut into 1-inch pieces
1 tablespoon good quality olive oil
2 tablespoons chili powder
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon oregano
½ teaspoon ground allspice
½ teaspoon ground cinnamon
1 small bay leaf
1½ cups canned crushed tomatoes
¼ cup tomato paste, salt-free if available
1½ cups chicken stock /broth (low sodium, no fat)
1½ cup water
2 teaspoons wine vinegar
½ teaspoon kosher salt
Calories 302 (16% from fat) • carb. 20g • pro. 43g • fat • 5g sat. fat 1g • chol. 106mg • sod. 701mg • fiber 5g
Insert the 4 mm slicing disc; use medium pressure to slice the peppers, then remove and reserve. Insert the metal blade. With the machine running, drop the garlic through the small feed tube and process to chop, 10 seconds. Scrape the work bowl. Add the onions; pulse to chop, 10 to 12 times. Remove and reserve.
Add half the turkey cubes to the work bowl; pulse to chop, 10 to 12 times. Remove and reserve; repeat with the remaining turkey cubes.
In a large saucepot, heat half the oil over medium heat until shimmering. Sautém the garlic and onions until tender and lightly browned, about 5 minutes. Stir in the chili powder, cumin, coriander, oregano, allspice, cinnamon and bay leaf; cook until fragrant, about 5 minutes.
While the onion mixture is cooking, in a 12-inch nonstick skillet, heat the remaining oil over medium high heat and brown the turkey. Do not turn until nicely browned; break up after turning. As the turkey is cooked, add it to the onion mixture. When all the meat has been added, stir in the reserved bell peppers, crushed tomatoes, tomato paste, chicken stock, water, vinegar, and salt.
Cover loosely and bring to a boil. Reduce the heat to low, and simmer the chili for 2½ hours, until the meat is tender and the mixture thickens. Serve plain, or Cincinnati style.