Cincinnati Chili

• 2 lbs lean ground turkey (ok to use less)
• 6 bay leaves
• 1 large onion, chopped
• 6 medium cloves garlic, minced
• 1 teaspoon cinnamon
• 2 teaspoons all spice
• 4 teaspoons red wine vinegar
• 1 teaspoon crushed red pepper
• 2 tablespoons ground cumin
• 1/2 teaspoon oregano
• 1 six-once can of tomato paste
• 2 16-ounce cans of kidney beans (Progresso) -- drained and rinsed well.
• 1/2 lb vermicelli (or linguini, spaghetti or fettucini)
• Extra sharp cheddar cheese

1. Brown turkey in large pot. Drain. Put back in pot with bay leaves, onion, garlic, cinnamon, and all spice. Cook until onion is well softened. Add vinegar, red pepper, chili powder, cumin, tomato paste and 4 cups of water. Bring mixture to boil, then lower heat and let simmer at least two hours, longer if needed to thicken.
2. Add kidney beans right about 15 minutes before serving. Heat well.
3. Serve chili over linguini (or whatever) and top with grated cheddar cheese.

lean ground turkey, bay leaves, onion, garlic, cinnamon, spice, red wine vinegar, red pepper, ground cumin, oregano, tomato paste, kidney beans, vermicelli, extra sharp

Taken from www.epicurious.com/recipes/member/views/cincinnati-chili-50097678 (may not work)