Cincinnati Five-Way Chili

Ingredients

• 3 tablespoons spicy barbecue sauce 
• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons brown sugar 
• 15 ounce kidney beans warmed rinsed drained canned ()
• 2 tablespoons chili powder 
• 3.5 cups pasta like spaghetti hot cooked uncooked ( 8 ounces pasta)
• 2  garlic cloves minced
• 0.5 teaspoon ground allspice 
• 0.8 teaspoon ground cinnamon 
• 0.3 teaspoon ground coriander 
• 0.8 teaspoon ground cumin 
• 0.5 pound ground sirloin 
• 1 pound pd of ground turkey 
• 0.5 teaspoon kosher salt 
• 3 ounces cheddar cheese shredded reduced-fat
• 2.5 cups onion divided chopped ( 2 medium)
• 10.8 ounce tomato purée canned
• 0.5 ounce chocolate unsweetened chopped
• 1 cup water 
• 4 teaspoons vinegar white

Equipment

• bowl
• frying pan
• ladle
• dutch oven

Directions

1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
2. Add turkey and sirloin to pan; cook 5 minutes or until browned, stirring to crumble.
3. Add 2 cups onion and garlic; cook 5 minutes or until onion is tender, stirring occasionally. Stir in 1 cup water and next 12 ingredients (through puree); bring to a boil. Cover, reduce heat, and simmer 45 minutes.
4. Place about 1/2 cup spaghetti into each of 6 bowls. Ladle 1 cup chili into each bowl. Top each serving with 4 teaspoons remaining onion, 2 tablespoons cheese, and 2 1/2 tablespoons beans.
5. Serve with crackers, if desired.