Thanks to cinnamon, cumin, nutmeg, chili powder, and a little pinch of allspice and ground cloves, Cincinnati chili is absolutely exploding with flavor. And, with the addition of a little bit of unsweetened cocoa powder and a bottle or can of stout beer, this ground turkey and sweet potato version of this well-known chili is even more flavorful.
After watching this year’s Super Bowl game I realized two things. First, I am a complete idiot for not purchasing a super-tiny Cincinnati Bengals jersey for McKenna to wear while we were watching the game. I mean, seriously, how cute would a lil’ Bengal kitty have been wearing a Bengals jersey on game day? Oh, the pictures that will never be seen by the world. For shame. Second, I totally dropped the ball by not making this chili to enjoy on game day. What was I thinking? We had Buffalo wings with lots of fresh-cut veggies instead. And, while the wings were a nice change, they were definitely nowhere near as amazing as this chili was. So, what have I learned for next year if, by some great chance, the Cincinnati Bengals make it back to the Super Bowl? That this chili is the only thing worth serving and that finding a jersey for Wee McKenna is definitely my top priority.
Ingredients:
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 Large Sweet Yellow Onion, Peeled & Finely Diced
- 1 Pound Ground Turkey
- 3 Tablespoons Chili Powder
- 1 Tablespoon Light Brown Sugar, Packed
- 1 Tablespoon Unsweetened Cocoa Powder
- 2 Teaspoons Finely Ground Sea Salt
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Dried Oregano
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Freshly Grated Nutmeg
- Pinch of Allspice
- Pinch of Ground Cloves
- 1 (12-oz.) Bottle of Guinness or Stout
- 1 (32-oz.) Carton of Low-Sodium Chicken Broth or Stock
- 2 Tablespoons Worcestershire Sauce
- 2 Bay Leaves
- 2 Sweet Potatoes, Peeled & Diced
Directions:
- Place the olive oil in a large Dutch oven or stockpot, over medium-high heat. When the oil is hot, add the onions. Cook for 3 to 5 minutes stirring often, or until the onions are translucent.
- Using your fingers, break up the raw ground turkey into small little bits and add it to the Dutch oven or stockpot. Cook the ground turkey and onion mixture for 3 to 5 minutes stirring often, or until the meat is cooked through.
- Add the chili powder, brown sugar, cocoa powder, salt, cumin, cinnamon, oregano, pepper, nutmeg, allspice, and cloves. Cook for 2 minutes, stirring constantly.
- Add the stout, broth/stock, Worcestershire sauce, bay leaves, and diced sweet potatoes. Stir to combine and bring to a boil.
- When the chili comes to a boil, reduce the heat to low, cover, and then simmer for 1 1/2 hours. Stir the chili at least every 1/2 hour.
- Remove and discard the bay leaves before serving.
Suggestions:
- Measure out all of the chili spices before starting to make this recipe. It will help ensure that you don’t accidentally leave anything out or mismeasure any ingredients.
- Make sure to wash your hands well after using them to break up the ground turkey.
- If you are using Guinness for this recipe, it comes in both bottles and cans. The bottles contain 12-oz. and the cans contain 14.9-oz. I used a bottle of Guinness in this recipe, however, a few extra ounces of stout from a can will not harm this recipe.
- This chili is a bit sweet but not overly so. If you prefer to leave out the brown sugar you can, however, I think it adds great flavor to the chili.
- If you prefer spicy chili, you can always add chopped jalapeños to the chili or garnish it with a few slices of jalapeño when serving.
- You can serve this chili right away, however, chili always tastes better a day or two later. I suggest allowing the chili to cool and then refrigerating it for at least a day in an airtight glass container. I suggest glass because chili has a tendency to stain plastic.
- This recipe will yield approximately 4 to 5 bowls of chili.
Improvements:
- Garnish with chopped scallions or grated cheese before serving.
- Cincinnati chili is traditionally served over spaghetti noodles or hot dogs. If that’s your thing, feel free to give it a try.
- Serve this chili with Fritos Corn Chips. The salty corn chips taste amazing alongside this sweet chili.
- Replace the ground turkey in this recipe with ground beef, buffalo, or chicken.
- If you’re short on time, throw all of the chili ingredients into a crockpot, stir to combine, and then cook on low heat for 8 hours.
- CLICK HERE to see all of our other amazing past soup, chili, stew, and chowder recipes.
Ingredients:
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 Large Sweet Yellow Onion, Peeled & Finely Diced
- 1 Pound Ground Turkey
- 3 Tablespoons Chili Powder
- 1 Tablespoon Light Brown Sugar, Packed
- 1 Tablespoon Unsweetened Cocoa Powder
- 2 Teaspoons Finely Ground Sea Salt
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Dried Oregano
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Freshly Grated Nutmeg
- Pinch of Allspice
- Pinch of Ground Cloves
- 1 (12-oz.) Bottle of Guinness or Stout
- 1 (32-oz.) Carton of Low-Sodium Chicken Broth or Stock
- 2 Tablespoons Worcestershire Sauce
- 2 Bay Leaves
- 2 Sweet Potatoes, Peeled & Diced
Directions:
- Place the olive oil in a large Dutch oven or stockpot, over medium-high heat. When the oil is hot, add the onions. Cook for 3 to 5 minutes stirring often, or until the onions are translucent.
- Using your fingers, break up the raw ground turkey into small little bits and add it to the Dutch oven or stockpot. Cook the ground turkey and onion mixture for 3 to 5 minutes stirring often, or until the meat is cooked through.
- Add the chili powder, brown sugar, cocoa powder, salt, cumin, cinnamon, oregano, pepper, nutmeg, allspice, and cloves. Cook for 2 minutes, stirring constantly.
- Add the stout, broth/stock, Worcestershire sauce, bay leaves, and diced sweet potatoes. Stir to combine and bring to a boil.
- When the chili comes to a boil, reduce the heat to low, cover, and then simmer for 1 1/2 hours. Stir the chili at least every 1/2 hour.
- Remove and discard the bay leaves before serving.
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Chili is a hearty, comforting, and delicious meal that can easily be adapted to suit any taste. From classic homemade chili to chili seasoned with canned pumpkin or fresh pineapple, here are “10 Must-Make Unique & Delicious Chili Recipes” to enjoy all year long. No matter which chili recipe you choose, you can serve it as is, topped with your favorite chili toppings, spooned over rice or pasta, scooped up with tortilla or corn chips, or even alongside a perfectly melty grilled cheese sandwich for a delicious and comforting meal. CLICK HERE for the recipes.
Soup Saturday Swappers is a group of friends who get together on the third Saturday of each month to share their favorite soup and stew recipes based on a theme chosen by one of the members. Visit our Pinterest board to find more great soup and stew recipes. This month’s “Getting Ready for National Chili Day” themed Soup Saturday Swappers is being hosted by A Day in the Life on the Farm.
- A Day in the Life on the Farm: Chicken Chile Verde
- Karen’s Kitchen Stories: Instant Pot Spicy Turkey Chili
- Sneha’s Recipe: Roasted Cherry Tomatoes & Bell Pepper Soup
- Magical Ingredients: Garbanzo Chili Verde
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Turkey, Stout, & Sweet Potato Cincinnati Chili
- Our Good Life: Six Can Chili
- Palatable Pastime: Slow Cooker Cincinnati Chili
