Cincinnati chili is a unique American regional dish: a spiced, saucy meat mixture served over spaghetti and topped with shredded cheese, onions, and beans. This healthier version keeps all the deep, warming flavor of the classic—think cinnamon, allspice, and a hint of chocolate—while using lean ground turkey and less oil. It’s a hearty, comforting meal that’s surprisingly light and perfect for a family dinner.
Ingredients
- 1 tbsp (15 ml) olive oil
- 1 large yellow onion, finely chopped (about 1 1/2 cups / 200 g)
- 4 cloves garlic, minced
- 2 lb (900 g) lean ground turkey (93% lean)
- 2 tbsp (15 g) chili powder
- 2 tsp (4 g) ground cinnamon
- 1 tsp (2 g) ground allspice
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground cloves
- 1/2 tsp (1 g) cayenne pepper (optional, for heat)
- 2 tbsp (30 g) tomato paste
- 1 1/2 cups (360 ml) low-sodium beef broth (or chicken broth)
- 1 can (15 oz / 425 g) tomato sauce
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) Worcestershire sauce
- 1 oz (28 g) unsweetened dark chocolate, chopped (or 1 tsp cocoa powder)
- 1 bay leaf
- Salt and black pepper to taste
- For serving: cooked spaghetti (whole wheat or legume-based), shredded sharp cheddar, diced onion, kidney beans (optional)
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more.
- Add the ground turkey. Cook, breaking it up with a wooden spoon, until it is no longer pink, about 8–10 minutes. Make sure to crumble it finely so it blends into the sauce later.
- Stir in the chili powder, cinnamon, allspice, cumin, cloves, and cayenne (if using). Cook for 1 minute, stirring constantly, until fragrant.
- Add the tomato paste and stir to coat the meat. Cook for 2 minutes to deepen the flavor.
- Pour in the beef broth, tomato sauce, vinegar, Worcestershire sauce, chopped chocolate, and bay leaf. Stir everything together, scraping any browned bits from the bottom of the pot.
- Bring the chili to a gentle simmer, then reduce the heat to low. Cover and let it cook for 1 hour, stirring occasionally. The chili should be thick but still saucy—if it gets too thick, add a splash of water or broth.
- After 1 hour, remove the bay leaf. Taste and season with salt and pepper. For the most authentic texture, you can blend a portion of the chili with an immersion blender (or in a regular blender, in batches) until it’s a bit smoother, but this is optional.
- If using ground turkey, ensure it reached a safe minimum internal temperature of 165°F (74°C) as per USDA FSIS guidelines during cooking. Check with a food thermometer in the thickest part of the meat mixture before serving.
- Serve hot over spaghetti with your choice of toppings.
Tips
- Make it ahead: Cincinnati chili actually tastes better the next day, so feel free to make it a day in advance. The flavors meld and deepen overnight.
- Texture control: If you prefer a very smooth sauce, blend the chili before adding the chocolate. If you like it chunky, skip the blending step entirely.
- Substitutions: Use ground beef (93% lean) instead of turkey for a more traditional flavor. For a vegetarian version, substitute cooked lentils or a plant-based ground meat substitute—just reduce the simmering time to 30 minutes.
- Common mistake: Don’t skip the chocolate—it doesn’t make the chili sweet, but it adds a subtle depth and richness that balances the spices. If you’re out of chocolate, use 1 teaspoon of unsweetened cocoa powder.
Serving Suggestions
Serve this chili over a bed of cooked spaghetti (about 2 oz / 56 g dry per person). Top with a generous handful of shredded sharp cheddar cheese, a sprinkle of diced white onion, and a few kidney beans if you like. For a low-carb option, serve over roasted spaghetti squash or cauliflower rice.
Variations
- Three-way: Spaghetti + chili + cheese.
- Four-way: Add onions or beans.
- Five-way: Add both onions and beans.
- Cheese Coneys: Spoon the chili over hot dogs in buns, then top with cheese and mustard.
- Spicy kick: Add an extra teaspoon of cayenne or a chopped jalapeño with the onion.
Storage and Reheating
Refrigerate leftover chili in an airtight container within 2 hours of cooking. It will keep for 3–4 days. To freeze, place cooled chili in freezer-safe containers or zip-top bags for up to 3 months. Thaw overnight in the refrigerator. Reheat on the stovetop over medium-low heat, stirring occasionally, until bubbling. Alternatively, microwave in 1-minute intervals, stirring between, until hot. Reheat leftovers to an internal temperature of 165°F (74°C) as per USDA FSIS guidelines.
Frequently Asked Questions
Can I make this in a slow cooker? Yes. Brown the turkey and onions first, then transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours. The longer cooking time develops even more flavor.
What is the best pasta to use? Traditional Cincinnati chili is served over thin spaghetti. Whole wheat or legume-based spaghetti adds fiber and protein, but any long pasta works.
Is this chili gluten-free? The chili itself is gluten-free if you use a gluten-free Worcestershire sauce and ensure your spices are certified gluten-free. Serve over gluten-free pasta or rice.
Can I skip the chocolate? Yes, you can omit it, but the chili will lack a certain depth. If you don’t have chocolate, add a pinch of cocoa powder or a teaspoon of brown sugar to mimic the complexity.
How do I make it less spicy? Omit the cayenne pepper and use a mild chili powder. The cinnamon and allspice add warmth without heat, so the chili will still be flavorful.
Can I use ground beef instead of turkey? Absolutely. Use 93% lean ground beef and cook to a safe minimum internal temperature of 160°F (71°C) as per USDA FSIS guidelines. The cooking time remains the same.
Related
- Jones Potato Pancakes Harvey’s Lake PA Recipe
- Hanukkah Potato Pancakes (Latkes) Recipe
- How Long Is Shrimp Cocktail Good in the Refrigerator?
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).