3 Bean Turkey Chili

November 11, 2018 at 6:29 PM | Posted in beans, Bush's, chili, Jennie-O, Jennie-O Turkey Products | Leave a comment
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Today’s Menu: 3 Bean Turkey Chili

 

 

 

I just had a cup of Bigelow Decaf Green Tea. I had another rough night dealing with Phantom Pains. They were real bad through out the night and morning. They finally let up around 11:00 this morning. Cold morning out again, 24 degrees. Mostly sunny and 40 degrees for a high. I didn’t do a lot today besides rest and get caught up on some sleep.

I had just enough of the 3 Bean Turkey Chili left for my Dinner tonight. I just heated it up in a small sauce pan until heated through. Served it in a bowl with a few shakes of Frank’s Hot Sauce and topped with Sargento Reduced Fat Shredded Sharp Cheddar. I love CHILI!! I’ve left the original post when I made the Chili for ingredients and instructions. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 


To make my Chili I’m using Jennie -O Lean Ground Turkey. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili Beans (Black Beans), 1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans), 1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans) drained and rinsed, Then I mix in 1 Red Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Seeded and Chopped), and 3 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste (2 cans), 1/2 Tsp Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 2 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!). What’s good about this recipe you can use your own favorite Spices and make your own tweaks to it.

 

 

 


First thing I do is get the Crock Pot out and put in a Glad Crock Pot Liner. The Liners are incredible, just line your Crock Pot with one and spray it with Pam Cooking Spray. Now you are set to go. It makes for one easy clean up, just remove it when done and give the inside of your Crock Pot a quick wipe down and your clean up is done! On with the recipe.

 

 

 

 


I prepared the Beans and Ground Turkey last night. To prepare the Turkey, I started by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Turkey and all the Seasonings and Tomato Paste, stirring often. When the Turkey has browned I put it in a large plastic container and on into the fridge after it had cooled a bit. Next I opened all 3 cans of Bush Beans into a large bowl and stirred until mixed. Stored them in a bowl and in the fridge also.

 

 

 

 

Then this morning I added everything to the Crock Pot. I also added a 1/2 cup of Water, stirred twice, and put the lid on the Crock Pot and set on low for 5-6 hours. The full recipe and list of ingredients is at the end of the post. Then sit back and enjoy the aroma, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce.

 

 

 

 

 

I just love the aroma of the simmering Chili, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce. I’ll be using the Leftover Chili in a couple of different ways for the couple of days, can’t wait! Chili is even better after sitting in the fridge for a day!

 

 

 

 

 

3 Bean Turkey Chili
Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1/2 Tsp Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

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3 Bean Turkey Chili

November 7, 2018 at 6:30 PM | Posted in Bush's, Jennie-O, Jennie-O Turkey Products | Leave a comment
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Today’s Menu: 3 Bean Turkey Chili

 

 

For Breakfast this morning I toasted a Healthy Life Multi Grain English Muffin, lightly fried several slices of Boar’s Head Sweet Slice Ham, and topped the Ham with a 1/2 a slice of Boar’s Head Long Horn Colby Cheese. Everything together makes one good Breakfast Sandwich! Also had a cup of Bigelow Decaf Green Tea. Partly cloudy and 53 degrees out today. Went to Costco when they opened up at 10;00 this morning. Picked up a few things and renewed my membership. I picked 3 cases of Canned Vegetables and 1 of the canned Fruit Cocktail and dropped them off at Reach Out Lakota, the local Food Pantry. Nice cool Fall day out and perfect time for some more of my 3 Bean Turkey Chili!

I had 1 more container of my Chili in the freezer. It didn’t last long in the freezer this time. I’ll be making a new batch soon! I sat the container in the fridge overnight to thaw. Heated it up in a small sauce pan until heated through. Served it in a bowl with a few shakes of Frank’s Hot Sauce and topped with Sargento Reduced Fat Shredded Sharp Cheddar. I love CHILI!! I’ve left the original post when I made the Chili for ingredients and instructions. Enjoy!

 

 


To make my Chili I’m using Jennie -O Lean Ground Turkey. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili Beans (Black Beans), 1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans), 1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans) drained and rinsed, Then I mix in 1 Red Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Seeded and Chopped), and 3 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste (2 cans), 1/2 Tsp Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 2 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!). What’s good about this recipe you can use your own favorite Spices and make your own tweaks to it.

 

 

 


First thing I do is get the Crock Pot out and put in a Glad Crock Pot Liner. The Liners are incredible, just line your Crock Pot with one and spray it with Pam Cooking Spray. Now you are set to go. It makes for one easy clean up, just remove it when done and give the inside of your Crock Pot a quick wipe down and your clean up is done! On with the recipe.

 

 

 

 

 

 

I prepared the Beans and Ground Turkey last night. To prepare the Turkey, I started by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Turkey and all the Seasonings and Tomato Paste, stirring often. When the Turkey has browned I put it in a large plastic container and on into the fridge after it had cooled a bit. Next I opened all 3 cans of Bush Beans into a large bowl and stirred until mixed. Stored them in a bowl and in the fridge also.

 

 

 

 

 

Then this morning I added everything to the Crock Pot. I also added a 1/2 cup of Water, stirred twice, and put the lid on the Crock Pot and set on low for 5-6 hours. The full recipe and list of ingredients is at the end of the post. Then sit back and enjoy the aroma, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce.

 

 

 

 

 


I just love the aroma of the simmering Chili, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce. I’ll be using the Leftover Chili in a couple of different ways for the couple of days, can’t wait! Chili is even better after sitting in the fridge for a day!

 

 

 

 

 

3 Bean Turkey Chili
Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1/2 Tsp Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

It’s Chili, Soup, or Stew Saturday….TEXAS RED CHILI SATURDAY

October 20, 2018 at 3:46 PM | Posted in It's Chili Soups or Stews Saturday, Wild Idea Buffalo | Leave a comment
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This week’s It’s Chili, Soup, or Stew Saturday is a recipe from the Wild Idea Buffalo website (https://wildideabuffalo.com/), TEXAS RED CHILI. Made using Wild Idea Buffalo Chuck Roast, mild and medium hot chilies, onions, garlic, spices, and to heat up a bit more cayenne pepper. You can purchase the Wild Idea Buffalo Chuck Roast and find this recipe back at the Wild Idea Buffalo website, be sure to check the site out for more recipes Wild Idea specials! Just love the Fall Season, it elevates all the Chili, Soup, or Stew recipes to a different flavor level! Enjoy and Eat Healthy in 2018!

TEXAS RED CHILI
For all of you non-bean chili lovers, this recipe is for you! In addition to the instructions below, I would gather and prep all of the ingredients before starting the process, as I found I needed to stir frequently. To avoid getting the chili to hot, I used a combination of mild and medium hot chilies. You can adjust the heat to your liking with cayenne pepper. I stayed true to the San Antonio recipe, using lots of onions, garlic, spices, and Wild Idea Buffalo Chuck Roast. The preparation was easy and I have to say the end result was pretty darn good! I hope you enjoy it too. *A personal note on my introduction to Texas style chili can be found below recipe.

Ingredients:

1 – 3 lb. Wild Idea Buffalo Chuck Roast, rinsed, patted dry and cut into 1/4” pieces

4 – tablespoons olive oil

4– tablespoons butter

1/3 – cup masa/corn flour
2 – tablespoons Mexican oregano

2 – tablespoons cumin

2 – tablespoons Mexican chili powder

1 – tablespoon salt

1 – teaspoon black pepper

3 – Texas sweet onions, about 7 cups

6 – garlic cloves, diced, about 3 tablespoons

2 – cups organic beef broth

2 – cups water

4 – dried Ancho chilies, stems removed, seeded and coarse chopped

6 – dried medium red chilies, stems removed, seeded and coarse chopped

1 – fresh Serrano chili, stem removed, seeded and finely chopped

1 – tablespoon brown sugar
¼ – cup fresh squeezed lime juice

*optional ½ – teaspoon cayenne pepper

Preparation:
1 – Prep ingredients. Spread meat out onto a large baking sheet and sprinkle with the corn flour.

2 – In a large cast iron or heavy pot, over medium high heat, heat pan and add 2 tablespoons each of the butter and olive oil.

3 – Add half of the floured meat to the pan and allow to brown, stirring occasionally, scraping the bottom up to keep browning even. Remove browned meat from pan with a spoon and place on a plate. Repeat this step with the remaining butter, olive oil and meat.

4 – Add the first browned meat back to the pot, along with the seasonings, stirring to incorporate.

5 – Add chopped onions and garlic, again stirring occasionally, scraping up the bottom. Allow the onions and garlic to cook for about 7 minutes.

6 – Add the broth and water to the pot, stirring again as above.

7 – Reduce heat to simmer and cover the pot.

8 – Place all of the diced chilies in a food processor (small ones work best) and chop. After peppers are a bit more chopped, add ½ cup of the pot liquids to the processor and blend again, creating more of a paste.

9 – Add the pepper paste to the pot, stir to incorporate and cover. Allow the chili to simmer for a couple of hours, stirring as above occasionally.

10 – When the meat is tender, add the brown sugar and lime juice. Stir to incorporate, and allow to simmer a few more minutes.

11 – Taste, and adjust seasoning to your taste, adding the cayenne if more heat is needed.

https://wildideabuffalo.com/blogs/recipes/86324929-a-bowl-of-red-texas-style-chili

 

*My introduction to “RED”: On a trip headed south for a little winter quail hunting, we made a stop in San Antonio, at the Pearl restaurant. Listed on the menu was a bowl of “Red”. The waiter proudly informed us that it was real authentic Texas Chili, that it was all meat with no beans, and that the chef had just perfected their recipe. We ordered a cup to share – it was delicious. I was curious about the history of this famous Texas dish, so I did a little research.

As the waiter stated, the recipes I found for Texas chili were bean-less and loaded with onions and chilies. I learned a few other interesting facts including, that the chili pepper was not native to this continent. A Spaniard named Don Juan de Onate first brought chili peppers into New Mexico in 1598. They soon after became a staple throughout the southwest. It was later on around 1723, when Canary Island transplants had settled in San Antonio that the meat dish first became known. It was a replication from their homeland, made with local peppers, onions, garlic, and spices. This became know as a bowl of “Red”. Red chili soon became a favorite of the cowboys on the trail, with the camp cook using beef or buffalo. And, according to Lyndon Baines Johnson, “Chili concocted outside of Texas is usually a weak, apologetic imitation of the real thing.” I’m not so sure about that….

3 Bean Turkey Chili

October 13, 2018 at 5:30 PM | Posted in beans, Bush's, chili, Jennie-O, Jennie-O Turkey Products | 2 Comments
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Today’s Menu: 3 Bean Turkey Chili

 

 

For Breakfast this morning I toasted a Healthy Life Multi Grain English Muffin, lightly fried several slices of Boar’s Head Sweet Slice Ham, and topped the Ham with a 1/2 a slice of Boar’s Head Long Horn Colby Cheese. Everything together makes a good Breakfast Sandwich! Also had a cup of Bigelow Decaf Green Tea. A little chilly out this morning, 39 degrees. Mostly cloudy and a high of 50 degrees. Afterward I went to the local Kroger to pick up a few items and then by McDonald’s to pick up Breakfast for Mom. Did a few things around the house and then watched College Football the rest of the afternoon. Nice cool Fall day out and perfect time for some more of the 3 Bean Turkey Chili.

I had a container of it in the freezer. I sit in the fridge overnight to thaw. Heated it up in a small sauce pan until heated through. Served it in a bowl with a few shakes of Frank’s Hot Sauce and topped with Sargento Reduced Fat Shredded Sharp Cheddar. I love CHILI!! I’ve left the original post when I made the Chili for ingredients and instructions. Enjoy!

 

To make my Chili I’m using Jennie -O Lean Ground Turkey. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili Beans (Black Beans), 1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans), 1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans) drained and rinsed, Then I mix in 1 Red Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Seeded and Chopped), and 3 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste (2 cans), 1/2 Tsp Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 2 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!). What’s good about this recipe you can use your own favorite Spices and make your own tweaks to it.

 


First thing I do is get the Crock Pot out and put in a Glad Crock Pot Liner. The Liners are incredible, just line your Crock Pot with one and spray it with Pam Cooking Spray. Now you are set to go. It makes for one easy clean up, just remove it when done and give the inside of your Crock Pot a quick wipe down and your clean up is done! On with the recipe.

 

 

 

 

I prepared the Beans and Ground Turkey last night. To prepare the Turkey, I started by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Turkey and all the Seasonings and Tomato Paste, stirring often. When the Turkey has browned I put it in a large plastic container and on into the fridge after it had cooled a bit. Next I opened all 3 cans of Bush Beans into a large bowl and stirred until mixed. Stored them in a bowl and in the fridge also.

 

Then this morning I added everything to the Crock Pot. I also added a 1/2 cup of Water, stirred twice, and put the lid on the Crock Pot and set on low for 5-6 hours. The full recipe and list of ingredients is at the end of the post. Then sit back and enjoy the aroma, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce.

 

 

I just love the aroma of the simmering Chili, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce. I’ll be using the Leftover Chili in a couple of different ways for the couple of days, can’t wait! Chili is even better after sitting in the fridge for a day! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple.

 

 

3 Bean Turkey Chili
Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1/2 Tsp Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

One of America’s Favorites – Cincinnati Chili

October 8, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
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A Cincinnati chili 5-way over spaghetti

Cincinnati chili (or Cincinnati-style chili) is a Mediterranean-spiced meat sauce used as a topping for spaghetti (a “two-way”) or hot dogs (“coneys”), both dishes developed by Macedonian immigrant restaurateurs in the 1920s. Ingredients include ground beef, water or stock, tomato paste, spices such as cinnamon, nutmeg, allspice, cloves, cumin, chili powder, bay leaf, and in some recipes unsweetened dark chocolate in a soupy consistency. Other toppings include cheese, onions, and beans; specific combinations of toppings are known as “ways.” The name “Cincinnati chili” is often confusing to those unfamiliar with it, who expect the dish to be similar to chili con carne; as a result, it is common for those encountering it for the first time to conclude it is a poor example of chili.

While served in many local restaurants, it is most often associated with the over 250 “chili parlors” (restaurants specializing in Cincinnati chili), found throughout greater Cincinnati with franchise locations throughout Ohio and in Kentucky, Indiana, and Florida. The dish is the area’s best-known regional food.

Cincinnati chili originated with immigrant restaurateurs from the Macedonian region who were trying to expand their customer base by moving beyond narrowly ethnic styles of cuisine. Tom and John Kiradjieff began serving a “stew with traditional Mediterranean spices” as a topping for hot dogs which they called “coneys” in 1922 at their hot dog stand located next to a burlesque theater called the Empress. Tom Kiradjieff used the sauce to modify a traditional Greek dish, speculated to have been pastitsio, moussaka or saltsa kima to come up with a dish he called chili spaghetti. He first developed a recipe calling for the spaghetti to be cooked in the chili but changed his method in response to customer requests and began serving the sauce as a topping, eventually adding grated cheese as a topping for both the chili spaghetti and the coneys, also in response to customer requests. To make ordering more efficient, the brothers created the “way” system of ordering. The style has since been copied and modified by many other restaurant proprietors, often fellow Greek and Macedonian immigrants who had worked at Empress restaurants before leaving to open their own chili parlors, often following the business model to the point of locating their restaurants adjacent to theaters.

Empress was the largest chili parlor chain in Cincinnati until 1949, when a former Empress employee and Greek

Price Hill Chili

immigrant, Nicholas Lambrinides, started Skyline Chili. In 1965, four brothers named Daoud, immigrants from Jordan, bought a restaurant called Hamburger Heaven from a former Empress employee, noticed the Cincinnati chili was outselling the hamburgers on their menu, and changed the restaurant’s name to Gold Star Chili. As of 2015 Skyline (over 130 locations) and Gold Star (89 locations) were the largest Cincinnati chili parlor chains, while Empress had only two remaining locations, down from over a dozen during the chain’s most successful period.

Besides Empress, Skyline, and Gold Star, there are also smaller chains such as Dixie Chili and Deli and numerous independents including the acclaimed Camp Washington Chili, probably the most well-known of the independents.Other independents include Pleasant Ridge Chili, Blue Ash Chili, Park Chili Parlor, Price Hill Chili, Chili Time, and the Blue Jay Restaurant, in all totalling more than 250 chili parlors. In addition to the chili parlors, some version of Cincinnati chili is commonly served at many local restaurants. Arnold’s Bar and Grill, the oldest bar in the city, serves a vegetarian “Cincy Lentils” dish ordered in “ways”. Melt Eclectic Cafe offers a vegan 3-way. For Restaurant Week 2018, a local mixologist developed a cocktail called “Manhattan Skyline,” a Cincinnati chili-flavored whiskey cocktail.

The history of Cincinnati chili shares many factors in common with the apparently independent but simultaneous development of the Coney Island hot dog in other areas of the United States. “Virtually all” were developed by Greek or Macedonian immigrants who passed through Ellis Island as they fled the fallout from the Balkan Wars in the first two decades of the twentieth century.

Raw ground beef is crumbled in water and/or stock, tomato paste and seasonings are added, and the mixture is brought to a boil and then simmered for several hours to form a thin meat sauce. Many recipes call for an overnight chill in the refrigerator to allow for easy skimming of fat and to allow flavors to develop, then reheating to serve. Typical proportions are 2 pounds of ground beef to 4 cups of water and 6 oz tomato paste to make 8 servings.

Ordering Cincinnati chili is based on a specific ingredient series: chili, spaghetti, grated cheddar cheese, diced onions, and kidney beans. The number before the “way” of the chili determines which ingredients are included in each chili order. Customers order a:

Two-way: spaghetti topped with chili (also called “chili spaghetti”)

A Cincinnati chili 4-way garnished with oyster crackers

Three-way: spaghetti, chili, and cheese

Four-way onion: spaghetti, chili, cheese, and onions

Five-way: spaghetti, chili, cheese, onions, and beans

Some restaurants, among them Skyline and Gold Star, do not use the term “four-way bean”, instead using the term “four-way” to denote a three-way plus the customer’s choice of onions or beans. Some restaurants may add extra ingredients to the “way” system; for example, Dixie Chili offers a “six-way”, which adds chopped garlic to a five-way. “Ways” are traditionally served in a shallow oval bowl. Cincinnati chili is also used as a hot dog topping to make a “coney”, a regional variation on the Coney Island chili dog, which is topped with grated cheddar cheese to make a “cheese coney”. The standard coney also includes mustard and chopped onion. The “Three-way” and the “Cheese Coney” are the most popular orders and very few customers order a bowl of plain chili. Most chili parlors do not offer plain chili as a regular menu item.

Oyster crackers are usually served with Cincinnati chili, and a mild hot sauce such as Tabasco is frequently available to be used as an optional topping to be added at the table. Locals eat Cincinnati chili with a fork, cutting each bite as if it were a casserole and never twirling.

Cincinnati chili is the area’s “best known regional food”. According to the Greater Cincinnati Convention and Visitors

Cheese coneys

Bureau, Cincinnatians consume more than 2,000,000 lb (910,000 kg) of Cincinnati chili each year, topped by 850,000 lb (390,000 kg) of shredded cheddar cheese. Overall industry revenues were $250 million in 2014.

Anthony Bourdain called it, “the story of America on your plate.” National food critics Jane and Michael Stern wrote, “As connoisseurs of blue-plate food, we consider Cincinnati chili one of America’s quintessential meals” and “one of this nation’s most distinctive regional plates of food”. Huffington Post named it one of “15 Beloved Regional Dishes”. In 2000, Camp Washington Chili won a James Beard Foundation America’s Classics Award. In 2013, Smithsonian named Cincinnati chili one of “20 Most Iconic Foods in America”, calling out Camp Washington Chili as their destination of choice. John McIntyre, writing in the Baltimore Sun, called it “the most perfect of fast foods”, and, referring to the misnomer, opined that “if the Greeks who invented it nearly a century ago had called it something other than chili, the [chili] essentialists would be able to enjoy it”. In 2015, Thrillist named it “the one food you must eat in Ohio.”

 

Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers

October 7, 2018 at 5:27 PM | Posted in Skyline Chili | Leave a comment
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Today’s Menu: Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers

 

 

To start this Sunday Morning off I Scrambled a couple of Eggs, topped it with Sargento Reduced Fat Shredded Sharp Cheddar Cheese, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and had my morning cup of Decaf Green Tea. It may be Fall but Summer weather returned here. 88 degrees, sunny and humid out today. Went and picked up Breakfast for Mom and afterward she went to Church. Stayed home and raked some leaves and got the leaf blower out and cleaned off the deck and driveway areas. Watched NFL Football for the rest of the day! For Dinner tonight I prepared some Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers.

 

I wanted a hot good meal without a lot of effort, plus I’m always in the mood for some Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers. Nothing says comfort food more than a Skyline 3 Way! As always I used my favorite, the Skyline 3 Way – Chili, Spaghetti. It comes packaged for the microwave, a bit smaller size than what you get at a Skyline but just right for those that want a few lower calories and carbs than the normal size. It comes with Spaghetti topped with Skyline Chili. To prepare it, it couldn’t be easier!

 

 

It now comes in a microwavable pouch instead of microwavable bowl. Easily prepared – Just shake the pouch. Then tear the corner off to vent while cooking. Place the pouch standing upright in the microwave. Then microwave on high for 2 1/2 minutes. Let stand for 1 minute and it’s ready!

 

 

 

 

Poured the Chili into a bowl, added a couple of shakes of Fran’s Hot Sauce, topped it with Sargento Reduced Fa Shredded Sharp Cheddar Cheese. I also had a side of Skyline Oyster Crackers. And if you’re having Oyster Crackers, then Frank’s Red Hot Sauce is a must! Just add a few drops on top of the Crackers, it’s the local way to have your Oyster Crackers. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

Skyline Chili Spaghetti, 14oz Microwavable Pouch

It’s a great new way to enjoy the original Cincinnati favorite, Skyline Chili with spaghetti!
* Skyline Chili Spaghetti One 14oz Microwavable Pouch
* Cheese Not Included
* Cincinnati’s Famous Heats in 2 Minutes
* Also Can be Prepared on Stove top

The Gold Star ChiliFest Cincinnati Fire Museum – October 6, 2018

October 5, 2018 at 10:45 AM | Posted in chili, Festivals | Leave a comment
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IT’S BACK
October 6, 2018
12 noon-12 midnight
Cincinnati Fire Museum
315 W. Court St
FREE Admission

Gold Star Chili and the Cincinnati Fire Museum have joined forces once again to revive Gold Star ChiliFest after a 14-year hiatus. The original Gold Star ChiliFest was a Cincinnati tradition for over two decades. The new event will recapture the family-friendly fun with food trucks – all serving chili dishes, activities for the entire family, live music and a chili cook-off.

The Gold Star ChiliFest will be held at the Cincinnati Fire Museum and its adjacent lots on Plum and Court streets. The event and Museum admission are free to attend.

Planned activities include more than 20 games for children and adults alike, firefighter demonstrations, the popular touch-a-truck area, photos with local firefighters, antique fire trucks and a smokehouse. Live music for the day includes headliner Seven Bridges – Cincinnati’s hottest new band – and regional favorites Robin Lacy and DeZydeco, and the Alley Cats. Ten food trucks, including the Gold Star ChiliMobile, will sell delicious dishes, including at least one chili dish.
http://goldstarchilifest.com/

Wild Idea Buffalo Recipe of the Week – PRAIRIE HARVEST GREEN CHILI STEW

October 3, 2018 at 5:04 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – PRAIRIE HARVEST GREEN CHILI STEW. With the Fall Season here what better meal than PRAIRIE HARVEST GREEN CHILI STEW! Comfort Food at it’s best. Made using Wild Idea Buffalo Stew Meat along with your choice of Pheasant, Grouse or Chicken Breast. You’ll also need Hatch Green Chilies and lots of Spices. Just imagine the aroma of this while its cooking! You can find this recipe or purchase the Wild Idea Buffalo Stew Meat along with all the Wild Idea Products at the Wild Idea Buffalo website (https://wildideabuffalo.com/) Enjoy and Eat Healthy in 2018!

PRAIRIE HARVEST GREEN CHILI STEW
The flavors of the prairie enhanced with roasted green chilies of the Southwest make for a great pot of stew. Roasted chilies are one of the best smells on the planet, so when available, I like to roast my own in the fall. If you have access to fresh and would like to roast your own, increase your green chili weight to about 4.5 pounds, and about 1.5 pounds for the red peppers. Roast chilies and peppers over a hot grill until blistered. Place in paper bag and allow to cool. Remove skin, scrape insides clean, and follow recipe below. (Makes 8 hearty entree portions, as seconds will be requested.)

Ingredients:
2 – pounds Stew Meat
1 – pound pheasant, grouse or chicken breast, cut into cubes
2 – tablespoons butter
2 – tablespoons olive oil
1 – onion, diced
2 – tablespoons garlic, chopped
2 – tablespoons cumin
2 – tablespoons chili powder
2 – tablespoons coriander
1 – teaspoon cayenne
2 – teaspoons salt
1 – tablespoon black pepper
3 – pounds *Hatch frozen or canned, roasted & peeled green chilies, diced or flash processed
1 – 15.5 ounce jar roasted red bell peppers, diced or flash processed
2 – quarts organic chicken or vegetable stock
¼ – cup arrow root
or corn starch
½ – cup water
2 – 10 ounce cans Rotel diced tomatoes, with lime juice and cilantro
1/3 – cup cilantro chopped
garnish options – sour cream and additional cilantro

Preparation:
1) Rinse stew meat in colander and pat dry with a paper towel.
2) In heavy stew pot, over medium high heat, heat butter and oil.
3) Add buffalo, fowl, onions and seasonings, stirring occasionally until meat is browned & onions are tender.
4) Add roasted green chilies and peppers to stew pot and stir to incorporate.
5) Add stock and bring to a boil.
6) Reduce heat to low, cover and simmer for half an hour or until meat is tender.
7) Uncover and continue to simmer for an additional half hour.
8) Mix arrowroot and water together. Increase heat and bring to a boil, slowly whisking in arrowroot mixture.
9) Stir in diced tomatoes and cilantro.
10) Ladle stew in bowls and garnish as desired. Serve with grilled cheese Quesadillas.

*Hatch Green Chilies, are the best, so if available choose those. If using canned or frozen Hatch chilies, I use about 2.5 pounds of the mild chilies and a half pound of the hot. This gives the stew just the right amount of spiciness for our palate, adjust to your own.
https://wildideabuffalo.com/blogs/recipes/55163521-prairie-harvest-green-chili-stew

 

Wild Idea Buffalo Stew Meat
Our super-convenient pre-cut stew meat is cut from both the chuck and sirloin primal on our bison. Ready to use, full of flavor, healthy and incredibly easy to prepare! Great for soups, stews, or stroganoff.

1 lb. packages.
https://wildideabuffalo.com/collections/roasts-ribs-stew/products/stew-meat

3 Bean Turkey Chili

September 28, 2018 at 5:25 PM | Posted in chili, Jennie-O, Jennie-O Turkey Products | Leave a comment
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Today’s Menu: 3 Bean Turkey Chili

 


To start my morning off I Poached an Egg and served it on a toasted Thomas Light 100 Calorie Multi Grain English Muffin. I also had my morning cup of Bigelow Decaf Green Tea. Partly cloudy and 73 degrees out today. Cleaned the house and kitchen yesterday so today it was the junk closet, freezers and the pantry. So I’m making my 3 Bean Turkey Chili for Dinner! I prepared the Turkey and mixed the Beans last night. So this morning I already had the Crock Pot set up and ready along having the Turkey and Beans. So its my 3 Bean Turkey Chili for Dinner tonight.

 

To make my Chili I’m using Jennie -O Lean Ground Turkey. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili Beans (Black Beans), 1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans), 1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans) drained and rinsed, Then I mix in 1 Red Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Seeded and Chopped), and 3 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste (2 cans), 1/2 Tsp Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 2 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!). What’s good about this recipe you can use your own favorite Spices and make your own tweaks to it.

 

 

First thing I do is get the Crock Pot out and put in a Glad Crock Pot Liner. The Liners are incredible, just line your Crock Pot with one and spray it with Pam Cooking Spray. Now you are set to go. It makes for one easy clean up, just remove it when done and give the inside of your Crock Pot a quick wipe down and your clean up is done! On with the recipe.

 

 

 

I prepared the Beans and Ground Turkey last night. To prepare the Turkey, I started by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Turkey and all the Seasonings and Tomato Paste, stirring often. When the Turkey has browned I put it in a large plastic container and on into the fridge after it had cooled a bit. Next I opened all 3 cans of Bush Beans into a large bowl and stirred until mixed. Stored them in a bowl and in the fridge also.

 

 

Then this morning I added everything to the Crock Pot. I also added a 1/2 cup of Water, stirred twice, and put the lid on the Crock Pot and set on low for 5-6 hours. The full recipe and list of ingredients is at the end of the post. Then sit back and enjoy the aroma, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce.

 

 


I just love the aroma of the simmering Chili, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce. I’ll be using the Leftover Chili in a couple of different ways for the couple of days, can’t wait! Chili is even better after sitting in the fridge for a day! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Caffine Free Diet Coke.

 

 

3 Bean Turkey Chili
Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1/2 Tsp Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

Soup Special of the Day……Pumpkin Chili Mexicana

September 23, 2018 at 5:02 AM | Posted in chili, CooksRecipes, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is, Pumpkin Chili Mexicana. Want a recipe that just screams that Fall is coming, here it is! Made using Pumpkin, Onion, Chile Peppers, Ground Turkey, and Kidney Beans. Just another delicious and healthy recipe from the CooksRecipes website. Check the Cooks site out for all their many recipes. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Pumpkin Chili Mexicana
Pumpkin lends color, nutrients and substance to this creamy chili Mexicana. Onion, chile peppers, ground turkey and kidney beans seasoned with cumin and chili powder make a zesty and flavorful dish.

Recipe Ingredients:
2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup chopped red bell pepper
1 clove garlic, finely chopped
1 pound ground turkey or chicken
2 (14.5-ounce) cans diced tomatoes, undrained
1 (15-ounce) can LIBBY’S® 100% Pure Pumpkin
1 (15-ounce) can tomato sauce
1 (15.25-ounce) can kidney beans, drained
1 (4-ounce) can diced green chiles
1/2 cup whole kernel corn
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper

Cooking Directions:
1 – Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.
2 – Add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.
Makes 4 servings.
https://www.cooksrecipes.com/soup/pumpkin_chili_mexicana_recipe.html

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