Cincinnati Style Turkey Chili (Delicious and Healthy!!)

I like this healthy version of Cincinnati chili just as much as Skyline… and it is MUCH healthier, low in fat and low in calories.  It is one of my favorite recipes.  And it is my husband’s favorite dish for Sunday/Monday night football.  We were craving it (and it was supposed to be cool today), so we made it tonight. 

We like this recipe either served over whole wheat spaghetti topped with grated cheese… or on a turkey dog and whole wheat bun topped with grated cheese… or just eaten plain right out of a bowl.  DELICIOUS!!!!

• 2 tsp olive oil
• 1 lb ground turkey (I just buy the leanest I can find)
• 1 large onion
• 2 large garlic cloves
• 2 Tablespoons chili powder
• 1 teaspoon dried oregano flakes
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1 large bay leaf, broken in half
• 1 can (16 oz) tomato sauce
• 1 can (14.5 oz) nonfat low sodium beef broth
• 1 Tablespoon cider vinegar
• ½ ounce unsweetened chocolate
• Salt to taste
• Grated cheddar cheese (optional)
• Turkey dogs (optional)
• Whole Wheat Buns (optional)
• Whole Wheat Spaghetti (optional)

• 1. In a medium saucepan, heat the oil and cook the turkey, onion and garlic over medium low heat, stirring often until the onion is tender and the turkey is white – about 5-7 minutes.
• 2. Drain off the drippings. This is kind of a pain, but these drippings only add fat and calories – not taste. I spoon the turkey into a fine mesh colander and squeeze the drippings out; and pour the drippings out of the pan. Then put the turkey back into the dry pan.
• 3. Add the chili powder and cook, stirring for one minute longer. The purpose of this is to infuse the chili taste into the turkey and brown it slightly.
• 4. Stir in the oregano, cayenne, cinnamon, allspice, cloves and bay leaf. Add the tomato sauce, broth, vinegar and chocolate. Bring to a boil over medium heat, then reduce the heat to low and cover the pot. Simmer for 30 minutes.
• 5. Uncover and simmer until the sauce is the consistency of thin chili, 10-15 minutes longer. Discard the bay leaves. This recipe can be stored in the refrigerator for 2 days at this point (or frozen).