- Rachael Ray's non profit organization, Yum-o! - https://www.yum-o.org -

Cincinnati Sloppy Sliders


  • 1 tablespoon extra virgin olive oil (EVOO)
  • 2 pounds ground turkey (85% or 93% lean)
  • 1 Fresno chili pepper or jalapeño chili pepper, seeded and finely chopped
  • 1 onion chopped
  • 4 cloves garlic, finely chopped
  • Salt and pepper
  • 1 tablespoon ancho chili powder (palmful)
  • 1 tablespoon unsweetened cocoa powder
  • 1 1/2 teaspoons sweet smoked paprika (half a palmful)
  • 1 teaspoon allspice (1/3 palmful)
  • 1/2 teaspoon ground cinnamon
  • A healthy pinch of 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 red kidney beans (14 ounces), drained (optional)
  • 1 cup broken spaghetti pieces, cooked
  • 16 slider rolls


  • Finely chopped red or white onions
  • Shredded cheddar or pepper Jack cheese
  • Pickled jalapeño slices
  • Cilantro or parsley leaves
  • Chopped giardiniera
  • Lightly crushed tortilla chips


  1. Heat the EVOO, one turn of the pan, in a large skillet over medium-high heat. Add the turkey and cook to brown it. Add the chili pepper, onion and garlic; season with salt and pepper. Cook until the onion softens, a few minutes, then add the chili 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 sauce, stirring for at least a minute or more.
  2. 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. These are pretty delish straight up as well!