• 1 onions chopped
  • 2 garlic cloves, minced
  • 1 Tablespoon olive oil
  • 1 1/3 pounds ground turkey
  • 1 Tablespoon chili powder
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon powdered cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon dried oregano
  • pinch cayenne pepper
  • 1/4 teaspoon ground cloves
  • 1 bay leaf
  • 1 cup water
  • 3/4 cup crushed tomato
  • 2 teaspoons wine vinegar
  • 2 teaspoons molasses
  • salt to taste
  • freshly ground black pepper

In a large pot, sauté onions and garlic in oil over medium heat until onions are soft. Add turkey and cook until lightly browned. Add spices (except the bay leaf) and continue to cook for another minute or two, still stirring. Add bay leaf, water, crushed tomato, vinegar, and molasses.

Simmer, uncovered, for one hour, stirring occasionally. Add more water if necessary, keeping the meat barely covered; chili should be thickened but still soupy enough to be ladled. Discard bay leaf and season with salt and pepper.

Serve over spaghetti with grated cheddar cheese, oyster crackers, and kidney beans.

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