Cincinnati Turkey Chili

This recipe has become a staple in our household. I have never followed the recipe exactly, but think I have struck my rhythm with this recipe now. It is a modification of the "Cincinnati-Style Chili" recipe found on epicurious.com, with turkey instead of beef, and with beans in the chili instead of on the side.

3 onions, chopped

6 garlic cloves, pressed or minced

3 TBS vegetable oil

2 pounds ground turkey (I used a mixture of ground breast and ground turkey)

SPICE "MASALA"

a scant 1/4 cup chili powder

2 TBS sweet paprika

2 tsp ground cumin

1 tsp ground coriander

1 tsp ground allspice

1 tsp dried oregano

1/2 tsp cayenne

1/2 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp ground mace (or you can use nutmeg)

1 bay leaf

3 cups water

15 ounces of canned tomatoes, (I used Muir Glen fire-roasted whole tomatoes)

2 TBS wine vinegar

2 TBS molasses (or you can use brown sugar)

28-30 ounces of kidney beans (one large can or two small cans)

2-3 TBS chocolate powder (I used Ibarra Mexican hot chocolate)

pasta, grated cheddar, Texas Pete hot sauce, chopped onions as sides

In a large heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring, until the onions are softened, add the turkey, and cook the mixture, stirring and breaking up the lumps, until the turkey is no longer pink. Add the "spice masala" and cook the mixture, stirring, for 1 minute. Add the bay leaf, the water, the tomato sauce, the vinegar, and the molasses and simmer the mixture, uncovered, stirring occasionally and adding more water if necessary to keep the meat barely covered, for 2 hours, or until it is thickened but soupy enough to be ladled. Add the kidney beans after 1 hour, more or less (timing isn't critical, but you don't want to simmer the beans for the entire two hours). Discard the bay leaf and season the chili with salt and pepper, and chocolate powder. The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili as is or in the traditional Cincinnati "five-way" style: Ladle the chili over pasta and top it with Texas Pete, the onion, and Cheddar cheese.