Bring this regional Cincinnati staple to revisit your tired spaghetti recipe! The flavors under a blanket of cheddar cheese will not disappoint.
| 2 lbs | Maple Leaf Prime Ground Chicken |
| 2 tbsp | olive oil |
| 1 | large onion, diced |
| 1 | jar (598 ml) tomato sauce |
| 2 cups | water |
| 1 tbsp | garlic, minced |
| 1 tsp | Worcestershire sauce |
| 1 1/2 tbsp | apple cider vinegar |
| 1/4 cup | chili powder |
| 1 tsp | cayenne |
| 1 tsp | cinnamon |
| 1 tsp | allspice |
| 3 | bayleaves |
| 1 tsp | black pepper |
| 1 1/2 cup | kidney bean, drained and rinsed |
| 2 cups | sharp cheddar cheese, grated |
| 1/2 cup | red onions, diced |
| 1 lbs | spaghetti, cooked and drained |
Heat oil in a large pot over medium high heat. Add ground chicken and brown while breaking apart with the back of a wooden spoon, about 6 to 7 minutes.
Add onion and cook another 5 minutes stirring often.
Add garlic, Worcestershire, and all spices. Stir to combine, about 1 minute.
Pour in tomato sauce, apple cider vinegar, water and kidney beans. Stir to combine and allow to simmer for about 35 to 45 minutes.
To serve divide cooked spaghetti, top with sauce followed by cheddar cheese and onions.
Save any leftover sauce for hot dog toppings or a sloppy joe.
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