Cincinnati Turkey Chili

This was a strange little recipe. I liked it, but the 2 tablespoons of chocolate kind of threw me off.

At first I thought it wouldn't be noticeable, and that maybe it was there just to add a little sweetness. Well, it was definitely noticeable, and while it did add a sweetness to the chili, I didn't really care for it. It didn't ruin it, but it just tasted like it didn't belong.

I'm keeping it in the directions because I figure some people out there may want to try it. Who knows, you may love it, but personally, I will not be adding it next time.

Other than that, this was a great dinner. I love the chili and spaghetti combo. Reminds me of a mid-western restaurant my husband insists on going to whenever we visit his family...Steak-N-Shake. They also do the chili/spaghetti combo...good stuff.

Ok guys, have yourselves a wonderful weekend! I'm doing a painting class with my sister tomorrow night at the The Drunken Palette in New London...really looking forward to it. I'm not too confident that my picture will look anything like what it's supposed to, but I guess we'll find out!

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'Cincinnati Turkey Chili'

Source: Adapted from Cooking Light

Ingredients

4 oz uncooked spaghetti

Cooking spray

8 oz lean ground turkey

1 1/2 cups chopped onion, divided

1 tablespoon minced garlic

1 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

1/2 cup chicken broth

1 can kidney beans, rinsed and drained (15 oz)

1 can diced tomatoes, undrained (14.5 oz)

2 1/2 tablespoons chopped semisweet chocolate (optional)

1/4 teaspoon salt

3/4 cup shredded sharp cheddar cheese

Directions

1. Cook pasta according to package directions. Drain and set aside.

2. 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 and the garlic; saute 3 minutes.

3. Stir in chili powder, tomato paste, cumin, oregano, cinnamon and allspice; cook 1 minute. Add broth, beans, and tomatoes; bring to a boil.

4. Cover, reduce heat, and simmer 20 minutes, stirring occasionally.

5. Remove from heat; stir in chocolate and salt. Serve chili over spaghetti; top with remaining 1/2 cup onion and cheese.

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