Growing up in Central Kentucky, with two sets of grandparents one state up in Ohio, I learned to love the joys of serving chili with a dash of cinnamon and a plate of slippery spaghetti noodles. I can remember slurping up this beloved regional concoction as a kid, whipped up at home and on family day trips to visit the Cincinnati malls. A few years ago, a Goldstar Chili opened up just blocks away from my mom’s house and our whole family greeted it with open arms. (Even the vegans among us…they’ve got that plant-based hook up at Goldstar, y’all.) In fact, a couple days ago when my mom texted our family group chat to say she didn’t feel like cooking dinner my sister and I BOTH responded she should hit up that Goldstar. But then that got ME craving the stuff…and since I no longer live by any Skylines or Goldstars…I headed to my kitchen instead!

What you’ll need:

– small onion, chopped

– 1 lb. ground turkey

– red bell pepper, chopped

– 2 cups chicken broth

– 1 28 oz can crushed tomatoes

– 2 6 oz cans tomato paste

– 1 1/2 tsps apple cider vinegar

– 1 tsp Worcestershire sauce

– 2 Tbsps chili powder

– 2 tsps ground cumin

– 1 1/2 tsps salt

– 1 tsp cayenne

– 1 tsp cinnamon

– 1 tsp paprika

– 1 Tbsp cocoa powder

– 1/2 tsp garlic powder

– 1 can of beans (red kidney, black, whatever you have on hand)

And how it all comes together: 

– Heat the chopped onion in a pan with some olive oil until the edges start to caramelize.

– Add the ground turkey and separate it with a spoon. Cook until browned.

– Transfer turkey and onions to a crockpot. Then add all of the remaining ingredients listed above except for the beans.

– Cook on low for 7-8 hours or on high for 5-6 hours.

– Add a drained can of beans to the crockpot for the last hour of cooking time.

– Serve chili over spaghetti or angel hair pasta noodles. Top with shredded cheddar cheese and oyster crackers!

What’s your favorite type of chili? SHARE BELOW!