one quart chicken stock
two to three pounds raw ground turkey
one large chopped yellow onion
one bulb chopped garlic
1/4 cup apple cider vinegar
one tablespoon Worcestershire sauce
one dried bay leaf
one tsp ground black pepper
one tsp ground allspice
one tsp ground cloves
one tsp ground cumin
one teaspoon ancho chili powder
two teaspoons ground cinnamon
1/2 teaspoon cayenne pepper
one 15-oz can of tomato sauce
salt and pepper
one oz of unsweetened chocolate
raw chopped onion
red kidney beans
Bring one quart chicken stock to a boil in a large pot.
Add two to three pounds raw ground turkey (I used on package breast meat, one package dark meat, both on sale), a large chopped yellow onion, and a bulb of chopped garlic. Yes, you are boiling the meat. Don't even think about browning anything.
Lower heat to bring liquid to a simmer; break up the meat chunks. Season with salt and pepper to taste.
Add 1/4 cup apple cider vinegar and one tablespoon Worcestershire sauce. Toss in a dried bay leaf. Stir.
Add a spice mixture comprising one tsp ground black pepper, one tsp ground allspice, one tsp ground cloves, one tsp ground cumin, one teaspoon ancho chili powder, and two teaspoons ground cinnamon. Stir.
Add about 1/2 teaspoon cayenne pepper, more or less depending on how much heat you want. Stir.
When meat is thoroughly cooked, add one 15-oz can of tomato sauce. Stir. Simmer for at least 20 minutes. Season with salt and pepper to taste.
Add the secret ingredient, one oz of unsweetened chocolate. Stir until the chocolate melts and is fully incorporated.
Remove from heat and refrigerate overnight. Reheat until piping hot before serving.
For the full Cincy experience, serve with oyster crackers and any of the following:
Over cooked spaghetti ("two way")
Over cooked spaghetti, add grated cheese ("three way")
Over cooked spaghetti, add grated cheese, and raw chopped onion ("four way")
Over cooked spaghetti, add grated cheese, raw chopped onion, and red kidney beans ("five way")