Cincinnati Chili

Chili:
1 lb extra-lean ground beef or ground turkey
1 clove garlic, chopped
1 1/2 tbsp teaspoon cayenne pepper
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground cumin
1/2 tsp salt
1 1/2 tbsp unsweetened cocoa
1 15 oz can tomato sauce
1 tbsp Worcestershire sauce
1 tbsp cider vinegar
1/2 cup water

Toppings 5-way:
1 lb uncooked spaghetti
1/2 onion, chopped
1 15 oz can read kidney beans
16 oz finely shredded cheddar
Habanero based hot sauce
Oyster crackers

Toppings chilly dog:
12+ hotdogs on bun
1/2 onion, chopped
16 oz finely shredded cheddar
Habanero based hot sauce

     To make the chili, add all of the chili ingredients to a large pot and simmer for 1 1/2 hours or more.  Note the chili will freeze quite well.

     To make 5-ways cook the spaghetti per labeled directions.  Serve the spaghetti topped with the chili, toped with the onion and beans, topped with generous amounts of finely shredded cheddar.  Serve with the hot souse and oyster crackers at the table.

Turkey Spaghetti Sauce

From my good friend Akeysha Headley

1 lb ground turkey
1 1/2 lb green bell pepper
1 lb Italian turkey sausage
1 small can diced tomatoes
1 can Italian seasoned diced tomatoes
1 can chopped mushrooms, drained
1 can Italian stewed tomatoes (optianal)
1 1/2 Jars of Ragu sauteed onion & mushroom sauce
1 onion, diced
1 tsp  minced garlic

Seasonings (to taste):
Mrs. Dash table blend
Seasoning salt
Garlic powder
Onion powder
Ground red pepper
Black pepper
Italian seasoning
sugar

Start by browning the meat and adding seasonings to taste and drain off grease.  Add all other ingredients except the sugar and allow to cook.  Add sugar slowly to taste.