Cincinnati chili is Gaby's favorite kind, so when I saw this recipe I knew we'd be having it. She pronounced it "the best ever" and then proceeded to eat so much she was almost sick.
It was pretty good.
adapted from a Sept. 2009 Cooking Light recipe
4 ounces uncooked spaghetti
1 pound lean ground turkey
1 1/2 cups prechopped onion, divided
1 cup chopped green bell pepper
6 cloves minced (or pressed) garlic
1 1/2 tablespoon chili powder
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 1/2 cup fat-free, less-sodium chicken broth
1 (14.5-ounce) can tomato sauce
2 1/2 tablespoons chopped semisweet chocolate
1/4 teaspoon salt
3/4 cup (3 ounces) shredded sharp cheddar cheese
Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add turkey; cook 3 minutes, stirring to crumble. Add 1 cup onion, bell pepper, and garlic; sauté 3 minutes. Stir in chili powder and next 5 ingredients (through allspice); cook 1 minute. Add broth and tomato sauce; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Remove from heat; stir in chocolate and salt. Serve chili over spaghetti; top with remaining 1/2 cup onion and cheese.