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
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