Cincinnati Chili Spaghetti

2 tsp		olive oil
1 lb		ground turkey
1		large onion
2		large garlic cloves, minced
2 Tbs		chili powder
1 tsp		dried oregano
1/4 tsp		cayenne pepper
1/4 tsp		ground cinnamon
1/8 tsp		ground allspice
1/8 tsp		ground cloves
1		large bay leaf, broken in half
1		can tomato sauce, (16 ounces)
1		can beef broth, (14 1/2 ounces)
1 Tbs		cider vinegar
1/2 oz		unsweetened chocolate, chopped
		Salt to taste
1 lb		spaghetti
1/2 cups		grated cheddar cheese
1/2 cups		chopped onion
1		can kidney beans (16 oz.), rinsed and drained

1	In a medium saucepan, heat the oil and cook the turkey, onion, and garlic over medium-low heat, stirring often until the onion is tender and the turkey is white, 5 to 7 minutes.
2	Drain off drippings. Add the chili powder and cook, stirring, for 1 minute longer. Stir in the oregano, cayenne, cinnamon, allspice, cloves, and bay leaf.
3	Add the tomato sauce, broth, vinegar, and chocolate. Bring to a boil over medium heat, then reduce the heat to medium-low and cover the pot. Simmer for 30 minutes.
4	Uncover and simmer until the sauce is the consistency of a thin chili, 10 to 15 minutes longer. Discard the bay leaf and season to taste with salt. (This recipe can be prepared up to 2 days ahead to this point and refrigerated. Reheat to a simmer before serving.)
5	Cook the spaghetti in a large pot of boiling salted water until al dente, 7 to 9 minutes. Drain well.
6	Place the spaghetti on a serving platter or individual plates. Ladle the sauce over the spaghetti and serve with the optional cheese, onion, and bean garnishes.

Servings: 6