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We used to make a variation of this recipe with ground beef, but lately we’ve switched to ground turkey or even chicken. I’ve served this to guests who’ve had no idea it wasn’t my regular ground beef chili, and it’s fast become a favorite of mine. The heat of the chili can be adjusted accordingly, but I strongly suggest including at least a little chili powder for the flavor range it brings. My spouse suggested the pasta addition long ago after attending the University of Kentucky, which happens to be close to Ohio, and this is a variation of the famed Cincinnati Chili he’d grown to love while attending school there. With or without the pasta though, this recipe is a real keeper!
Ingredients
1 pound ground turkey (ground chicken or ground beef 80⁄20 can be substituted)
1 medium onion, diced, yellow or white
1 medium green bell pepper, diced
1 medium red (or yellow) bell pepper, diced
1 15 oz. (approximate) can tomato sauce
1 to 3 tablespoons chili powder (depending on the amount of heat you like)
1 teaspoon sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Worcestershire sauce
* Approximately 1 tablespoon olive oil needed to cover the bottom of the pan, if poultry is used
1 15 oz. (approximate) can dark-red kidney beans, drained
2 to 4 oz. cooked spaghetti noodles, added just before serving (amount is matter of preference)
Directions
In a large pan, brown the ground meat, diced onion, diced green and red bell peppers until thoroughly cooked. Add the tomato sauce, chili powder, sugar, salt, pepper, and Worcestershire sauce and stir in thoroughly, then bring to a boil. Back off the heat to a simmer, cover, and cook for 1 hour, stirring occasionally. Add the drained kidney beans, stir them in, and then heat throughout for 15–20 minutes. Just before serving, add the pasta, incorporating it thoroughly before dishing it out.
Feeds 3–4 people