Preheat oven to 350 degrees. Brown your Turkey Goetta in a pan and set aside. Remove the stems from the spinach leaves then slice or tear leaves into medium-sized pieces. Remove the seeds from the bell pepper then dice. Grease a muffin tin, this recipe will make 12 egg cups. Layer peppers, Goetta, feta, and spinach into the cups of the muffin tin. Press down ingredients if they are over the top of the cup. Shake the egg whites well. Pour the egg whites into the cups, almost to the top of the tin. Salt and pepper to taste. Bake for 20-25 minutes, then cool for 5-10 minutes before serving. These cups can be frozen and reheated in the microwave.
In a large pot over medium high heat start cooking the tomato paste. Cook for 1-2 minutes while stirring with a soft spatula or a whisk. The tomato paste will start to cook and brown on the bottom of the pan. This will add flavor, but make sure it isn’t burning. Next, remove the pan from the heat. Add the water and tomato sauce, stir making sure to get all of the tomato paste off of the bottom of the pan.
Next cut or tear the Goetta into 1-2 inch pieces. Add the Goetta to the pot (cooking the meat in the liquid is what leads to the classic Cincinnati Chili texture). Break down the meat until no large pieces remain (a potato masher works well). Put the pot back on the heat. Add: Onion Powder, Garlic Powder, Chili Powder, Cumin, Cinnamon, Ground Allspice, Ground Cloves, Cayenne, Salt, Ground Black Pepper, and Worcestershire Sauce. Stir until everything is combined.
Drop the heat to low and simmer for 2 hours, stirring occasionally (every 20-30 minutes). Scrape the bottom to make sure there is no sticking. Add the Chocolate and Apple Cider Vinegar in the last 5 minutes of cooking. If the chili is thicker than you want add water, ¼ cup at a time. Serve over spaghetti noodles or hot dogs.
Preheat oven to 350°F. Mix milk, gravy mix, and melted
butter with whisk in large bowl. Reserve 3/4 cup of the gravy mixture; set
Cut biscuits into quarters. Add biscuit pieces to gravy mixture in large bowl; mix until all pieces are covered. Stir in 1 3/4 cups of the cheese and cooked Goetta until well blended. Place biscuit mixture into greased bundt pan. Pour reserved gravy mixture over top.
Bake 35 minutes. Sprinkle with remaining 1/2 cup cheese. Bake 5 minutes longer or until cheese is melted. Cool in pan 5 to 10 minutes. To unmold, loosen sides of monkey bread from pan with a knife. Place a plate on top of the pan then carefully flip the pan onto the plate. Remove the pan, place a second plate on top of the bread and flip again to leave the bread cheesy side up. Serve warm and share with friends and family.
1 pound of cooked Goetta (Hot Goetta for an extra kick)
¼-1/2 cup of milk (optional)
Crisp Goetta in a pan, set aside on a paper towel lined plate. Cut cheese into one-inch cubes and place into a crock-pot set on high. Pour can of tomato and chilies into crock pot with its juice. Stir occasionally until fully melted, once this mixture is melted add the Goetta. Put crock-pot on warm and serve with chips.
Goetta, that’s what we do which is why we like to call ourselves Goetta specialists! We do it fresh, daily and with family tradition. We do Goetta right. Sometimes we kick up the spice, other times we feature turkey. But no matter how it is made, there is nothing like Gliers Goetta.
What we do at Glier’s Goetta is just as much about who we are, as what we craft. We are still owned and operated by the Glier Family who perfected the recipe. We are proud to be located in our historic building near the Ohio River, 533 Goetta Place. We are a carefully trained and dedicated team of Goetta professionals who slow-cooks and hand-stirs every batch of our Goetta in the same small batch size our founder, Robert Glier, used over 70 years ago.