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Slow Cooker Cincinnati Style Chili, My Way!


  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Total Time: 6 hours 15 minutes
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Ingredients

  • 2 lbs ground turkey
  • 1 lb hot links
  • 1 lb spaghetti pasta, cooked according to package directions
  • 1 red onion, diced
  • 1 bell pepper, diced
  • 1 stalk celery, diced
  • 1/2 bunch Italian parsley, minced
  • 4 cloves garlic, minced
  • 34 cups chicken broth
  • 1 28oz. can crushed tomatoes
  • 1 6oz. can tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon black pepper
  • 1 tablespoon creole seasoning or seasoning salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/2 tablespoon Italian seasonings
  • 1/2 tablespoon coco powder
  • 1 teaspoon crushed red pepper
  • 1 teaspoon all spice
  • 1 teaspoon sugar
  • 3 bay leaves

For the Chili Garnish:

  • sharp cheddar cheese
  • chopped white onion
  • green onion
  • cooked pinto beans
  • oyster crackers

Instructions

  1. Slice hot links about 1/4 inch on a diagonal. Add hot links to a medium pot, cover with water and boil for about 5-9 minutes to remove grease from sausage. Drain, rinse and set aside.
  2. Add 1 tablespoon of olive to large pot over medium heat, add bell pepper, onion, and celery, saute for 5 minutes.
  3. Add remaining ingredients minus chili garnishes and hot links. Bring mixture to boil, breaking up meat, stirring well for 5 minutes.
  4. Transfer chili and hot links to slow cooker and cook for 6 hours on high, stirring occasionally. Add more broth if needed to thin.
  5. To serve chili, place cooked pasta in bowl, top with white onion, top with chili, top with more white and green onions. Cooked beans may be added if desired.
  6. Serve with oyster crackers if desired.

Nutrition

  • Serving Size: 6