Weird Chili

Chili. Seems pretty simple right? Meat, tomatoes, peppers, onions, seasonings. Oh don't forget the cinnamon, allspice, spaghetti and CHOCOLATE!

Yes, this new recipe includes those last 4 ingredients. Hence the name, Weird Chili. Technically this is called Cincinnati Turkey Chili but I like Weird Chili better.

I served this with Pepper Jack Corn Muffins. Oh those are good, you've gotta make them also. Super moist and so easy to throw together while the chili is simmering. Mmmmm. Perfect fall meal.

My only suggestion, don't the people you are serving this to about the chocolate until they have started eating a like it. John said that it "messed with his head."

Cincinnati Turkey Chili

adapted from Cooking Light

4 ounces uncooked spaghetti
2 teaspoons extra virgin olive oil
1 pound ground turkey breast
1 large onion, chopped
1 green bell pepper, chopped
2 cloves minced garlic
1 tablespoon chili powder
3 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/4 teaspoon ground red pepper (Cayenne pepper)
1/2 cup fat-free, less-sodium chicken broth
1 (15-ounce) can kidney beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained

1 teaspoon kosher salt
2 1/2 tablespoons chopped semisweet chocolate
3/4 cup (3 ounces) shredded sharp cheddar cheese (don't use pre-shredded)

Cook pasta according to package directions. Drain; set aside.
Heat a Dutch oven over medium-high heat. Add olive oil to pan. Add turkey; cook 3 minutes, stirring to crumble. Add onion (reserve some for topping), bell pepper, and garlic; sauté 3 minutes. Stir in chili powder and next 6 ingredients (through cayenne); cook 1 minute. Add broth, beans, tomatoes and salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Simmer another 15 minutes uncovered. Remove from heat; stir in chocolate. Serve chili over spaghetti; top with remaining onion and cheese.