CINCINNATI-STYLE TURKEY CHILI
2 pounds ground turkey or ground beef
1 small onion, chopped, 2 1/2 ounces
3 cloves garlic, minced
2 14.5 ounce cans diced tomatoes
2 tablespoons cocoa
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon crushed red pepper
1 teaspoon oregano
1 teaspoon cumin
Low carb spaghetti, shredded cheddar cheese and chopped onion, optional (not included in counts)
Brown the turkey with the onion and garlic in a 4-quart Dutch oven; drain the fat. Stir in the remaining ingredients; bring to a boil. Cover and simmer 1 hour. Serve over low carb pasta or just top with cheese and chopped onions, if desired.
Makes about 6 servings
Can be frozen
Per Serving: 272 Calories; 13g Fat; 29g Protein; 10g Carbohydrate; 3g Dietary Fiber; 7g Net Carbs
This was adapted from a very old recipe I used to make quite often. About the only difference is that I left out the kidney beans that were in the original and I didn't top it with onions this time. This is a not-so-authentic version of Skyline Chili. In Cincinnati, they call it "five way chili" because there are five layers - the pasta, the chili, beans, onions and cheese. I served it over Dreamfields spaghetti for my family and I had mine over Zucchini "Pasta".
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