Cincinnati Style 3-Way Chili

Portion Size: 1 bowl
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Cincinnati Style 3-Way Chili

DIRECTIONS

  1. Heat oil in kettle or stock pot. Cook diced onions in oil until soft. Add garlic and turkey to onions and continue to cook until turkey is cooked through but not too browned.
  2. Stir spices, brown sugar, and cocoa powder into turkey mixture and cook for 2 minutes.
  3. Add tomato sauce, diced tomatoes, water, vinegar, and hot pepper sauce to turkey mixture. Stir until blended.
  4. Bring sauce to boil and reduce heat. Simmer for one hour until sauce thickens.
  5. 5. In another kettle, bring water to boil. Add spaghetti and slowly stir until water returns to boil. Cook spaghetti uncovered for about 8 minutes for al dente noodles.
  6. Drain and hold at 140°F. until service.
  7. To serve, portion ½ c. of spaghetti noodles onto a tray or into a bowl. Ladle 6 oz. of sauce over the spaghetti. Sprinkle with 1 oz. shredded cheese.

INGREDIENT

Raw onions, diced

50 SERVINGS

MEASURE: 2 qt. 2 c.
WEIGHT: 2 lbs. 8 oz.

100 SERVINGS

MEASURE: 1 gal. 1 qt.
WEIGHT: 5 lbs.

INGREDIENT

Vegetable oil

50 SERVINGS

MEASURE: 1/2 c. 2 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 1 c. 4 oz.
WEIGHT:

INGREDIENT

All Natural Raw Ground Turkey, #2051-35, thawed

50 SERVINGS

MEASURE:
WEIGHT: 9 lbs. 2 oz.

100 SERVINGS

MEASURE:
WEIGHT: 18 lbs. 4 oz.

INGREDIENT

Chili powder

50 SERVINGS

MEASURE: 1 c. 9 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 3 c. 2 tbsp.
WEIGHT:

INGREDIENT

Cinnamon, ground

50 SERVINGS

MEASURE: 2 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 2 oz.
WEIGHT:

INGREDIENT

Paprika

50 SERVINGS

MEASURE: 2 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 2 oz.
WEIGHT:

INGREDIENT

Allspice, ground

50 SERVINGS

MEASURE: 2 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 2 oz.
WEIGHT:

INGREDIENT

Cloves, ground

50 SERVINGS

MEASURE: 1 1/2 tsp.
WEIGHT:

100 SERVINGS

MEASURE: 1 tbsp.
WEIGHT:

INGREDIENT

Brown sugar, packed

50 SERVINGS

MEASURE: 6 oz.
WEIGHT:

100 SERVINGS

MEASURE: 1 c. 4 oz.
WEIGHT:

INGREDIENT

Cocoa powder, unsweetened

50 SERVINGS

MEASURE: 6 oz.
WEIGHT:

100 SERVINGS

MEASURE: 1 c. 4 oz.
WEIGHT:

INGREDIENT

Tomato Sauce, low sodium, USDA

50 SERVINGS

MEASURE: 2 qt. 2 c.
WEIGHT:

100 SERVINGS

MEASURE: 1 gal. 1 qt.
WEIGHT:

INGREDIENT

Tomatoes, diced, no salt added, USDA

50 SERVINGS

MEASURE: 1 gal. 2 c.
WEIGHT:

100 SERVINGS

MEASURE: 2 gal. 1 qt.
WEIGHT:

INGREDIENT

Water

50 SERVINGS

MEASURE: 2 qt. 2 c.
WEIGHT:

100 SERVINGS

MEASURE: 1 gal. 1 qt.
WEIGHT:

INGREDIENT

Red wine or cider vinegar

50 SERVINGS

MEASURE: 6 oz.
WEIGHT:

100 SERVINGS

MEASURE: 1 c. 4 oz.
WEIGHT:

INGREDIENT

Hot pepper sauce

50 SERVINGS

MEASURE: 3 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 1/4 c. 2 tbsp.
WEIGHT:

INGREDIENT

Spaghetti, whole grain, dry, USDA

50 SERVINGS

MEASURE:
WEIGHT: 5 lbs.

100 SERVINGS

MEASURE:
WEIGHT: 10 lbs.

INGREDIENT

Cheese, cheddar, shredded, USDA

50 SERVINGS

MEASURE:
WEIGHT: 3 lbs. 2 oz.

100 SERVINGS

MEASURE:
WEIGHT: 6 lbs. 4 oz.

INGREDIENT

Water

50 SERVINGS

MEASURE: 5 gal.
WEIGHT:

100 SERVINGS

MEASURE: 10 gal.
WEIGHT:
NUTRIENTS PER SERVING
Calories  
Fat  
Saturated Fat  
Trans Fat  
Cholesterol  
Sodium  
Carbohydrates  
Dietary Fiber  
Protein  
1 serving provides 3 oz. meat/meat alternate, 1 serving bread grain and ½ c. R/O vegetable.
*For preparation by a food preparation establishment only, according to the food code or equivalent.
 

Cincinnati Style 3-Way Chili

Email Recipe PDFOpen Recipe PDF
 
Portion Size: 1 bowl
 
Cincinnati Style 3-Way Chili

DIRECTIONS

  1. Heat oil in kettle or stock pot. Cook diced onions in oil until soft. Add garlic and turkey to onions and continue to cook until turkey is cooked through but not too browned.
  2. Stir spices, brown sugar, and cocoa powder into turkey mixture and cook for 2 minutes.
  3. Add tomato sauce, diced tomatoes, water, vinegar, and hot pepper sauce to turkey mixture. Stir until blended.
  4. Bring sauce to boil and reduce heat. Simmer for one hour until sauce thickens.
  5. 5. In another kettle, bring water to boil. Add spaghetti and slowly stir until water returns to boil. Cook spaghetti uncovered for about 8 minutes for al dente noodles.
  6. Drain and hold at 140°F. until service.
  7. To serve, portion ½ c. of spaghetti noodles onto a tray or into a bowl. Ladle 6 oz. of sauce over the spaghetti. Sprinkle with 1 oz. shredded cheese.
 

INGREDIENTS

50 SERVINGS

100 SERVINGS

  MEASURE WEIGHT MEASURE WEIGHT
Raw onions, diced 2 qt. 2 c. 2 lbs. 8 oz. 1 gal. 1 qt. 5 lbs.
Vegetable oil 1/2 c. 2 tbsp. 1 c. 4 oz.
All Natural Raw Ground Turkey, #2051-35, thawed 9 lbs. 2 oz. 18 lbs. 4 oz.
Chili powder 1 c. 9 tbsp. 3 c. 2 tbsp.
Cinnamon, ground 2 tbsp. 2 oz.
Paprika 2 tbsp. 2 oz.
Allspice, ground 2 tbsp. 2 oz.
Cloves, ground 1 1/2 tsp. 1 tbsp.
Brown sugar, packed 6 oz. 1 c. 4 oz.
Cocoa powder, unsweetened 6 oz. 1 c. 4 oz.
Tomato Sauce, low sodium, USDA 2 qt. 2 c. 1 gal. 1 qt.
Tomatoes, diced, no salt added, USDA 1 gal. 2 c. 2 gal. 1 qt.
Water 2 qt. 2 c. 1 gal. 1 qt.
Red wine or cider vinegar 6 oz. 1 c. 4 oz.
Hot pepper sauce 3 tbsp. 1/4 c. 2 tbsp.
Spaghetti, whole grain, dry, USDA 5 lbs. 10 lbs.
Cheese, cheddar, shredded, USDA 3 lbs. 2 oz. 6 lbs. 4 oz.
Water 5 gal. 10 gal.
 
NUTRIENTS PER SERVING
Calories   Fat   Saturated Fat  
Trans Fat   Cholesterol   Sodium  
Carbohydrates   Dietary Fiber   Protein  
 
1 serving provides 3 oz. meat/meat alternate, 1 serving bread grain and ½ c. R/O vegetable.
 
*For preparation by a food preparation establishment only, according to the food code or equivalent.
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