Cuisinart DLC-2007NC Instruction And Recipe Booklet page 36

Hearty Turkey Chili – Cincinnati Style
Try our heart-smart variation of Cincinnati-Style chili. When served with
cooked spaghetti, kidney beans, chopped onion, grated Cheddar cheese,
and oyster crackers it is known as "Five Way Chili."
If you prefer beef chili, you can use beef chuck rather than turkey.
Makes 4 servings (served alone); 6 when served Cincinnati style
1 bell pepper, cored and seeded, cut in
eighths
2 cloves garlic, peeled
1/2 pound (227 g) onions, peeled, cut into
1-inch (2.5 cm) pieces
1-1/4 pounds (567 g) boneless, skinless
turkey breast, cut into 1-inch (2.5 cm)
pieces
1 tablespoon (15 ml) good quality
olive oil
2 tablespoons (25 ml) chili powder
1 teaspoon (5 ml) ground cumin
1/2 teaspoon (2 ml) ground coriander
Insert the 4 mm slicing disc; use medium pressure to slice the peppers, then remove and
reserve. Insert the metal blade. With the machine running, drop the garlic through the small
feed tube and process to chop, 10 seconds. Scrape the work bowl. Add the onions; pulse to
chop, 10 to 12 times. Remove and reserve.
Add half the turkey cubes to the work bowl; pulse to chop, 10 to 12 times. Remove and
reserve; repeat with the remaining turkey cubes.
In a large saucepot, heat half the oil over medium heat until shimmering. Sauté the garlic and
onions until tender and lightly browned, about 5 minutes. Stir in the chili powder, cumin,
coriander, oregano, allspice, cinnamon and bay leaf, cook until fragrant, about 5 minutes.
While the onion mixture is cooking, in a 12-inch (30 cm) nonstick skillet, heat the remaining oil
over medium high heat and brown the turkey. Do not turn until nicely browned; break up after
turning. As the turkey is cooked, add it to the onion mixture. When all the meat has been
added, stir in the reserved bell peppers, crushed tomatoes, tomato paste, chicken stock,
water, vinegar, and salt. Cover loosely and bring to a boil. Reduce the heat to low, and sim-
mer the chili for 2-1/2 hours, until the meat is tender and the mixture thickens.
Serve plain, or Cincinnati style.
Preparation: 30 minutes, plus 2-1/2 hours to cook
Calories 302 (16% from fat) • carb. 20g • pro. 43g • fat 5g
sat. fat 1g • chol. 106mg • sod. 701mg • fiber 5g
35
1/2 teaspoon (2 ml) oregano
1/2 teaspoon (2 ml) ground allspice
1/2 teaspoon (2 ml) ground cinnamon
1 small bay leaf
1-1/2 cups (375 ml) canned crushed
tomatoes
1/4 cup (50 ml) tomato paste, salt-free if
available
1-1/2 cups (375 ml) chicken stock /broth
(low sodium, no fat)
1-1/2 cup (375 ml) water
2 teaspoons (10 ml) wine vinegar
1/2 teaspoon (2 ml) kosher salt
Nutritional analysis per serving: