Cincinnati Chili

Ingredients:

• 2 lbs ground beef
• 1 finely cut onion
• 1/4 c chili powder
• 2 t cinnamon
• 1 t cumin
• 1/2 t allspice
• 1/4 t clove
• 2 bay leaves
• 2 oz Mexican hot chocolate squares
• 2 cans broth
• 1 can tomato sauce
• 1 can crushed tomatoes
• 3 T. vinegar plain or apple cider
• cayenne pepper to taste
• 1/2 t. oregano
• Salt and Pepper to taste

Directions:

Put everything in huge pot and stir while simmering. Do not brown meat, when meat is cooked turn to low and simmer.  To make it into the traditional "Mile High Cincinnati Chili" boil noodles, to put the chili on, then add toppings such as raw onions, lots of cheese, coconut, green onions, pineapple, craisens, peas, olives, etc.

Notes:

This is the best chili I have ever tasted.  I don't like beans in mine like the pictures, but the spices andMexican  chocolate make it so sweet and good. The cinnamon and clove especially.  It sounds really weird to serve it on top of noodles with all those toppings I listed in the directions, but believe me it is really good!

Source:
Recipe from my sister Evelyn
Picture

Black Bean and Sweet Potato Turkey Chili

Black Bean and Sweet Potato Turkey Chili

Ingredients:

• 1 medium onion, diced (any color)
• 4 cloves garlic, peeled and minced
• 1 bell pepper, diced
• 1-2 jalapenos, minced (I only used 1/2 because I was scared, but you could definitely use the 1-2)
• 20 ounces ground turkey breast
• 8 ounces mushrooms, minced (about 2 heaping cups)
• 2 teaspoons cumin
• 2  teaspoons kosher salt
• ½  teaspoons pepper
• 1  teaspoon oregano
• 1  teaspoon chili powder
• 1 1/2  teaspoons smoked paprika
• 1 1/2 lbs sweet potatoes, peeled and diced into 1/2 inch cubes
• 1 28 ounce can tomatoes (not drained)
• 2 15 ounce can black beans, drained and rinsed
• 32 ounces beef broth (one box/carton) (just realized now I used chicken broth instead!)
• 1 15 ounce can pumpkin puree (make sure you’re not using pumpkin pie filling :)
• 1/2 tsp cinnamon
• 1 tablespoons unsweetened cocoa powder

optional toppings: sour cream, sliced avocado, chopped cilantro or green onion, and fresh lime juice for serving

Directions:

Place all ingredients (aside from toppings) in crockpot, stir until combined, and cook on high for 4-6 hours or low for 8-10. Make about 16 cups (a lot!).

Notes:

In the original post, you are supposed to do some sauteing first. I am sure it would be even better, but I like the simpleness of crockpot cooking! (Just throw it all in and call it good!). This chili is by far one of the best I've ever had! It smelled so amazing while cooking all day and the sweet potatoes, cinnamon and cocoa gave it some festivity and such depth to the taste! We served it with the above toppings and tortilla chips. It makes a lot so I froze half for when the baby comes. You could also easily do this vegetarian and it would still be filling. Very healthy too (see nutritional value in link below).

Recipe and pic from: http://www.ourbestbites.com/2012/10/black-bean-and-sweet-potato-turkey-chili/