YIELD Makes 4 main-dish servings
Spicy 5-Way Chili, seasoned with sweet spices and dark cocoa, has a flavor reminiscent of Mexican mole sauce. The chili originated in Cincinnati, Ohio, where chili parlors stand on many street corners. The chili is served alone, 1 way, 2 ways over spaghetti, 3 ways with added beans, 4 ways with chopped onions, or 5 ways with shredded cheese!
INGREDIENTS
3/4 pound ground turkey 1 cup chopped onion, divided 3 cloves garlic, minced 1 can (8 ounces) reduced-sodium tomato sauce 3/4 cup water 1 to 2 tablespoons chili powder 1 tablespoon unsweetened cocoa powder 1 to 2 teaspoons cider vinegar 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon paprika 1 bay leaf 1/8 teaspoon ground cloves (optional) Salt and black pepper 8 ounces hot cooked spaghetti 1/2 cup (2 ounces) shredded fat-free Cheddar cheese 1/2 cup red kidney beans, rinsed and drainedPREPARATION:
- Cook and stir turkey in medium saucepan over medium heat about 5 minutes or until browned and no longer pink. Drain fat. Add 1/2 cup onion and garlic; cook about 5 minutes or until onion is tender.
- Add tomato sauce, water, chili powder, cocoa, vinegar, cinnamon, allspice, paprika, bay leaf and cloves, if desired; bring to a boil. Reduce heat and simmer, covered, 15 minutes, stirring occasionally. If thicker consistency is desired, simmer, uncovered, about 5 minutes more. Discard bay leaf; season to taste with salt and pepper.
- Spoon spaghetti into bowls; spoon sauce over top and sprinkle with remaining 1/2 cup onion, cheese and beans.