📖 Instructions

1. In a large skillet, brown the ground turkey over medium-high heat. Break it up with a wooden spoon as it cooks. Drain off any excess grease. Make sure it's *fully* cooked; nobody wants raw turkey!
2. Transfer the browned ground turkey to your slow cooker. This is were the magin happens!
3. Add the diced onion and minced garlic to the slow cooker. These two will provide the base for the complex flavors that are to come.
4. Pour in the crushed tomatoes, tomato paste, and beef broth. Stir well to combine all of the ingredients.
5. Add the chili powder, cumin, cinnamon, allspice, Worcestershire sauce, apple cider vinegar, brown sugar, salt, and pepper. Stir everything together until well mixed. The aroma at this point should be amazing!
6. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The longer it cooks, the more the flavors will meld together. I usually set it and forget it, but give it a stir every now and then if you're around.
7. About 30 minutes before serving, cook the spaghetti according to package directions. Drain well.
8. To serve, place a portion of spaghetti in a bowl, top with the Cincinnati chili stew, and then add your favorite toppings. Don't forget the shredded cheddar cheese, diced onions, and kidney beans! A dollop of sour cream or a sprinkle of hot sauce can also add a nice touch.