Cincinnati Chili

• 2 lb. ground beef
• 3 large onions, chopped (3 c.)
• 3 cloves garlic, minced
• 1 (15 oz.) can tomato sauce
• 1 c. beef broth
• 2 Tbsp. chili powder
• 2 Tbsp. semi-sweet chocolate pieces
• 2 Tbsp. vinegar
• 2 Tbsp. honey
• 1 Tbsp. pumpkin pie spice
• 1 tsp. salt
• 1 tsp. ground cumin
• 1/2 tsp. ground cardamon
• 1/4 tsp. ground cloves
• 16 oz. fettuccine, broken into 4-inch lengths
• 2 (15 1/2 oz.) cans kidney beans
• 4 c. shredded American cheese (1 lb.)

1. In 4 1/2-quart Dutch oven, cook the beef, 2 cups onion and garlic until meat is brown and onions are tender.
2. Drain fat. Stir in remaining ingredients except fettuccine, beans and cheese. Bring to a boil; reduce heat.
3. Cover and simmer over low heat for 1 hour.
4. Skim off fat.
5. Cook fettuccine; drain.
6. Keep warm.
7. In 2-quart saucepan, heat kidney beans; drain and keep warm.
8. Divide fettuccine into 8 servings.
9. Top with meat sauce, beans, remaining onions and cheese.

ground beef, onions, garlic, tomato sauce, beef broth, chili powder, semisweet chocolate pieces, vinegar, honey, pumpkin pie spice, salt, ground cumin, ground cardamon, ground cloves, fettuccine, kidney beans, american cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=236118 (may not work)