Four-way Cincinnati chili
7
Points®
Total time: 46 min • Prep: 15 min • Cook: 31 min • Serves: 6 • Difficulty: Easy
In Cincinnati, chili is usually made without beans, ordered by the number (see note), and served over spaghetti. The city's signature chili features spiced, saucy meat, and the chili's defining ingredient is cinnamon. This well-loved Ohioan dish, which sometimes smothers hot dogs, too, originated shortly after the turn of the 20th century with immigrants from Macedonia who served "chili mac" in their modest restaurants. This is a great recipe to make ahead and have on hand for an easy weeknight dinner. Prepare the recipe, excluding the spaghetti, cheese and onion garnish. Let cool to room temperature and transfer to your freezer for up to three months.
Ingredients
Canola oil
2 tsp
Glp protein food
1 pound(s)
Uncooked onion(s)
2 medium
Garlic
2 medium clove(s)
Chili powder
1 Tbsp
Ground cinnamon
0.5 tsp
Canned diced tomatoes
14.5 oz
Water
0.25 cup(s)
Semisweet chocolate
0.5 oz
Table salt
0.5 tsp
Black pepper
0.25 tsp
Cooked spaghetti
3 cup(s)
Weight Watchers Reduced-fat Mexican style shredded cheese
0.5 cup(s)
Instructions
1
Heat the oil in a Dutch oven over medium-high heat. Add the turkey and cook, breaking it up with a spoon, until the meat browns, 3–4 minutes. Add 1 1⁄2 onions, the garlic, chili powder, and cinnamon. Cook, stirring occasionally, until fragrant and the onions begin to soften slightly, about 2 minutes.
2
Stir the tomatoes and water into the Dutch oven; bring to a boil. Reduce the heat and simmer, covered, until slightly thickened, about 20 minutes. Remove from the heat, then stir in the chocolate, salt, and pepper until the chocolate melts.
3
Divide the spaghetti among 6 plates. Spoon the chili (about 2⁄3 cup) over each plate of spaghetti. Sprinkle each with a generous tablespoon of the cheese and the remaining chopped onion. Yields 1 plate per serving.
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