Cincinnati Chili Spaghetti

October 28, 2016

Cincinnati Chili Spaghetti

October 28, 2016

 

Cincinnati Chili Spaghetti

 

 

Cincinnati Chili Spaghetti is one of my family’s all time favorite dinners. It’s really easy to make but the chocolate in the sauce makes it extra special.

Cincinnati Chili Spaghetti

2 teaspoons olive oil

1-pound ground turkey

1 large onion

2 large garlic cloves, minced

2 tablespoons chili powder

1 teaspoon dried oregano

¼ teaspoon cayenne pepper

¼ teaspoon ground cinnamon

1/8-teaspoon ground allspice

1/8-teaspoon ground cloves

1 large bay leaf, broken in half

1 can (16 ounces) tomato sauce

1 can (141/2 ounces) defatted lower-sodium beef broth

1-tablespoon cider vinegar

½ ounce unsweetened chocolate, chopped

Salt to taste

1-pound spaghetti

1½ cups grated cheddar cheese (optional)

1½ cups chopped onion (optional)

1 can (16 ounces kidney beans, drained and rinsed (optional)

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. 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 the heat to medium-low and cover the pot. Simmer for 30 minutes. 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.)
Cook the spaghetti in a large pot of boiling salted water until al dente, 7 to 9 minutes.  Drain well.
Place the spaghetti on a serving platter or individual plates. Ladle the sauce over the spaghetti and serve with the optional cheese or onion garnishes.

 

 

Originally published on October 29th 2011

Vicki O'Dell

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