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Ingredients
- 1 tablespoon EVOO Extra Virgin Olive Oil
- 2 lbs. ground turkey (85% or 93% lean)
- 1 Fresno or jalapeo chile pepper, seeded and finely chopped
- 1 onion chopped
- 4 cloves garlic, finely chopped
- Salt and pepper
- 1 tablespoon ancho chile powder (palmful)
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoons sweet smoked paprika (half palmful)
- 1 teaspoon allspice (1/3 palmful)
- teaspoon ground cinnamon
- 1 healthy pinch ground cloves
- 1 teaspoon dried oregano, lightly crushed (about 1/3 palmful)
- 3 tablespoons tomato paste
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce (eyeball it)
- 2 cups chicken stock
- 1 cup tomato sauce
- 1 can (14 oz) red kidney beans, drained (optional)
- 1 cup broken spaghetti pieces, cooked
- 16 slider rolls
Toppings
- Finely chopped red or white onions
- Shredded cheddar or pepper jack cheese
- Pickled jalapeo slices
- Cilantro or parsley leaves
- Chopped giardiniera
- Lightly crushed tortilla chips
Preparation
Heat the EVOO, 1 turn of the pan, in a large skillet over medium-high heat. Add the turkey and cook to brown it. Add the chile pepper, onion and garlic; season with salt and pepper. Cook until the onion softens, a few minutes, then add the chile powder, cocoa powder, paprika, allspice, cinnamon, cloves and oregano. Stir to release the flavors of the spices, then work in the tomato paste, brown sugar and Worcestershire, stirring for at least a minute or more.
Add the stock and tomato sauce and simmer for a few minutes to thicken. Add the beans and spaghetti pieces, if desired. Serve the chili on the rolls with the toppings of your choice. They are pretty delish straight up as well!