Cincinnati Style 4 Way – Spaghetti, 3 Bean Turkey Chili, and Cheese

Dinner Tonight: Cincinnati Style 4 Way – Spaghetti, 3 Bean Turkey Chili, and Cheese




To start my morning off I had Steak and Eggs. I love these SayersBrook 4 oz. Bison Filet Mignon! To prepare it I just seasoned it with some McCormick Grinder Sea Salt and Peppercorn Medley. Then I grabbed a small skillet that I sprayed with Pam Cooking Spray, and also added a 1/2 tablespoon of

Extra Light Olive Oil to it. Heated it on medium heat. Fried the first side of the Filet 3 minutes and flipped it over and cooked it another 2 1/2 minutes. It came out a perfect medium rare! It was so tender and juicy. Then I also fried up a Sunny Side Egg and toasted a couple of slices of Healthy Life Whole Grain Bread. Also had my morning cup of Bigelow Decaf Green Tea. Went out to grab the morning papers and it was 30 degrees. For the day it was sunny and 42 degrees. Today was cleaning the computer day. Pulled everything out and dusted and cleaned the desk. Then took the back off the computer and dusted and cleaned the insides. Later ran all the scans and deleted some old files. A laid back day around the house today! For Dinner tonight its a Cincinnati Style 4 Way – Spaghetti, 3 Bean Turkey Chili, and Cheese.



It's Chili Season Year Around, but in the Fall the Chili Season really kicks in! Usually when making a Cincinnati Style 4 Way I’m using Skyline Chili or Hormel Turkey Chili w/ Beans as my Chili, which all make a delicious Cincinnati Style 4 Way. But when I have some made, I love using 3 Bean Turkey Chili to make a Cincinnati Style 4 Way. I had made the Crock Pot 3 Bean Turkey Chili yesterday. It turned out so delicious and after the leftovers sat in the fridge overnight it tastes even better the next day!





For the Spaghetti I’ll be using my regular Pasta, the Ronzoni Healthy Harvest Whole Grain Spaghetti. The Spaghetti is 180 calories and 34 net carbs, which isn’t too bad for Pasta. While at Meijer the other day I picked a few boxes of different Ronzoni Healthy Harvest Pastas, one being Spaghetti. Meijer is the only store where I can find all the Healthy Harvest Pasta Products anymore. Easy to prepare; Using a large sauce pot half way filled with water. Salted the Water and brought it to a boil and added the Spaghetti. Boiled it for 11 minutes; drained and served.





For the Cheese I’m using Sargento Reduced Fat Shredded Sharp Cheddar. To serve I used a bowl and made a bed of Spaghetti, topped it with the 3 Bean Buffalo Chili, and topped everything with Sargento Cheese. I also added a few shakes of Frank’s Red Hot Sauce to the Chili as it was being heated. Some mighty fine Chili Spaghetti! Some people like adding fine diced Onions also, which would make it a 5 Way. Then for a side, one of the most important parts, Oyster Crackers! Chili Spaghetti is always served with a bowl of Oyster Crackers. I used Skyline Chili Oyster Crackers with a side of Frank’s Red Hot Sauce. To properly eat an Oyster Cracker you have to put 2 or 3 drops of Hot Sauce on it! It’s a Cincinnati thing! I also baked some slices of the New York Bakery Lite Texas Toast. At the end of the post I’ve left the Crock Pot 3 Bean Turkey Chili Recipe. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.




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.