Email to Buny      

Meat Sauce: Cincinnati Chili Spaghetti

Source of Recipe

AMA Family Health Cookbook


List of Ingredients

2 teaspoons olive oil
1 pound ground turkey
1 large onion
2 large garlic cloves, minced
2 tablespoons chili powder
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 large bay leaf, broken in half
16 ounces tomato sauce
14 ounces beef broth
1 tablespoon cider vinegar
1/2 ounce unsweetened chocolate, chopped
1 pound spaghetti
1 1/2 cups grated cheddar (optional)
1 1/2 cups chopped onion (optional)
16 ounces kidney beans, drain and rinse (optional)


Recipe

In medium saucepan, heat the oil and cook the turkey, onion and garlic over medium low heat, stirring often, until onion is tender and turkey is white, 5-7 minutes. 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. Add the tomato sauce, broth, vinegar and chocolate. Bring to a boil over medium heat, then reduce heat to medium low and cover the pot. Simmer for 30 minutes.

Uncover and simmer until sauce is the consistency of thin chili, 10-15 minutes longer. Discard the bay leaf and season to taste with salt. The recipe can be prepared up to 2 days ahead to this point and refrigerated. Reheat to a simmer before serving. Cook spaghetti in a large pot of boiling salted water until al dente, 7-9minutes. Drain well. Place spaghetti on serving platter or individual plates. Ladle the sauce over the spaghetti and serve with optional cheese, onion and bean garnishes. Serves 6.