Cincinnati Chili

• 3 c. water
• 1 (7 oz.) can tomato paste
• 1 c. finely chopped celery
• 2 Tbsp. chili powder
• 1 Tbsp. sugar
• 2 bay leaves
• 2 tsp. cinnamon powder
• 1 tsp. salt
• 1/2 tsp. cumin
• 1/4 tsp. ground cloves
• 1 (29 oz.) can tomato sauce
• 2 c. finely chopped onions
• 1 Tbsp. lemon juice
• 1 Tbsp. cocoa powder
• 2 cloves garlic, finely minced
• 1 tsp. pepper
• 1/2 tsp. ground allspice
• 2 lb. ground turkey *

1. In a nonreactive kettle (stainless steel), combine all ingredients, except meat.
2. Cover and bring to a boil.
3. Reduce heat to simmer and crumble in meat.
4. Simmer, uncovered, for 1 to 2 hours, until chili is as thick as you like it.
5. Discard bay leaves and serve.

water, tomato paste, celery, chili powder, sugar, bay leaves, cinnamon powder, salt, cumin, ground cloves, tomato sauce, onions, lemon juice, cocoa powder, garlic, pepper, ground allspice, ground turkey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=596137 (may not work)