1 pound of ground raw chicken
1 large onion, chopped
1 clove garlic, minced
3 tablespoons of chili powder
2 teaspoons of paprika
1 teaspoon of ground cumin
1/2 teaspoon of salt
1/2 teaspoon of ground cinnamon
1/8 teaspoon of ground cloves
1/8 teaspoon of ground red pepper
1 bay leaf
one 14 1/2 ounce can of stewed tomatoes
one 8 ounce can of tomato sauce
1/2 cup of water
1 tablespoon of red wine vinegar
1 tablespoon of molasses
one 15 1/2 ounce can of red kidney beans
Hot cooked spaghetti
In a 4 1/2 quart Dutch oven cook ground chicken, onion
and garlic over medium heat for 5 to 7 minutes or till
chicken is no longer pink. Drain fat, if necessary.
Add chili powder, paprika, cumin, salt, cinnamon,
cloves, red pepper, and bay leaf. Cook and stir over
medium heat for 3 minutes more.
Stir in undrained stewed tomatoes, tomato sauce, water,
red wine vinegar, and molasses. Bring to boiling; reduce
heat. Cover and simmer for 45 minutes, stirring
occasionally.
Uncover and simmer to desired consistency. Discard bay
leaf. In a medium saucepan heat undrained kidney beans,
drain. To serve, spoon the chicken mixture and beans
over cooked spaghetti. Makes 4 servings
