October 30, 2011

Cincinnati Chili with Teeny Tiny Spice Co of Vermont

(originally posted on Front Porch Reviews, my other blog)

I love cooking.  I love taking a variety of ingredients, mixing them together and seeing what I get.  Sometimes I win and sometimes I lose.  One of my biggest passions has been cooking with spices.  This year I started hitting up the local Farmer's Markets and it was there that I stumbled upon a company called Teeny Tiny Spice Co. of Vermont.  They make hard to find spice blends.  

Six O'Clock hit tonight and I didn't know what I was going to cook for supper.  Sundays in our household are Football Sundays, so I don't have much time to whip something up and run back to the TV before half-time is over.  I looked in my refrigerator and spotted a package of ground turkey.  I decided to whip up some chili, but what kind?  I remembered that Teeny Tiny Spice Co of Vermont had sent me a few containers of their spices for me to review.  What's not better than Chili and Football?  I didn't have any kidney beans on hand and I knew I needed to "beef" up the chili somehow.  I decided to pour it over some spaghetti.  This was my first time eating chili with spaghetti and it was delicious.  The whole recipe only took me 30 minutes from start to finish.

So....let me tell you about this spice blend called Chocolate Chili.  It's a combination of flavors from South America:  Organic Spices - Cocoa Nibs, Aji Amarillo Chili, New Mexican Chili, Aji Rancho Chili, Aji Rojo Chili, Juniper Berries, Oregano, Sweet Cinnamon, Aji Cereza Chili, Himalayan Pink Salt, Organic Vermont Maple Sugar, Organic Onion and Organic Garlic.  What an awesome blend of spices!  When I opened the container and sniffed, it was delightful.  I love mexican/southwest food.  I've never had chocolate mixed with my chili powder.  

From the side of the tin "Fruity and fiery chili peppers blend beautifully with rich cocoa nibs to create a unique chili mix.  Our rule of thumb is 2 Tbs of Chocolate Chili for a "normal recipe".

Now that I've made the chili and LOVED it.  I'll be making Chocolate Chili Brownies this week.


Cincinnati Chili with Spaghetti
6 servings

2 tsp canola oil 
1 lb uncooked ground turkey
2 medium onions, chopped
1 T Garlic Relish (you could use 2 cloves of garlic, minced)
2 T Teeny Tiny Spice Co. of Vermont Chocolate Chili (use more if you like it spicy)
14-15oz can diced tomatoes with jalapenos
1/4 C water
1/2 tsp salt
1/4 tsp pepper
3 cups cooked spaghetti
4 T low-fat cheddar cheese, shredded


Heat oil in large stockpot or dutch oven over medium-high heat.  Add the turkey and cook, breaking it up as the meat browns, 3-4 minutes.

Add 1 1/2 of the Chopped Onions.  Cook for 2-3 minutes or until the onions start to soften.

Add Garlic Relish (or minced garlic) and Chocolate Chili Spice Blend

 Blend with meat and onion mixture

Add can of tomatoes and water

Simmer for 15-20 minutes.
While the Chili simmers, start cooking the Spaghetti.  

Portion the spaghetti out in 6 bowls.  Top each with 2/3 cup of Chili.  Sprinkle with the remaining onions and a generous tablespoon of shredded cheese.

You can find the Chocolate Chili Spice Mix at Teeny Tiny Spice Co. of Vermont.
Follow them on  Facebook also.
Make sure you sign up to follow my blog via email as I'll be reviewing a few of their other spice mixes also.  Plus, you won't want to miss my recipe and review of my Chocolate Chili Brownies.

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