Heat a Dutch oven over medium high heat. Add the ground turkey, breaking up the meat into smaller pieces. Cook for 3 minutes, continuing to break up the meat as it starts to cook. Add the onion and garlic and cook until meat has browned, about 3 more minutes, continuing to break up the meat as it cooks.
Add the chili, allspice, cinnamon, cumin, salt, chocolate, tomato sauce, Worcestershire sauce, vinegar and water. Stir to combine. Bring chili mixture to a boil.
Reduce heat and simmer uncovered for 90 minutes, stirring occasionally.
Meanwhile, about 15 minutes before the chili finishes, cook the spaghetti according to the instructions on the package.
Divide the cooked spaghetti among 8 plates. Ladle chili over the top of the cooked spaghetti. Top with ½ cup of cheddar cheese (per plate).
Serve hot.
Recipe by The Little Chef at http://littlechefblog.com/cincinnati-style-chili/