Cincinnati Chili Five-Ways

• 2 lbs ground beef
• 3 large onions, peeled and diced (approx. 3 cups)
• 3 garlic cloves, peeled and minced
• 1 (15 ounce) can tomato sauce
• 1 cup beef broth
• 2 tablespoons chili powder
• 2 tablespoons semisweet chocolate pieces
• 2 tablespoons vinegar
• 2 tablespoons honey
• 1 tablespoon pumpkin pie spice
• 1 teaspoon ground cumin
• 12 teaspoon cardamom
• 14 teaspoon ground cloves
• 16 ounces fettuccine, broken into 4-inch lengths
• 2 (15 1/2 ounce) cans kidney beans
• 3 cups American cheese, shredded

1. In a 4-quart Dutch oven cook beef, 2 cups of onions, and garlic till beef is brown and onions tender.
2. Drain fat.
3. Stir in remaining ingredients except fettuccine, kidney beans, cheese, and remaining onion.
4. Bring to boiling; reduce heat.
5. Cover and simmer over low heat for 1 hour.
6. Skim fat.
7. Cook fettuccine, drain.
8. Keep warm.
9. In a 2-quart saucepan heat kidney beans; drain.
10. Keep warm.
11. To serve, divide fettuccine among 8 plates.
12. Make an indentation in center of each fettuccine portion.
13. Top with meat sauce, beans, remaining onions, and cheese.

ground beef, onions, garlic, tomato sauce, beef broth, chili powder, chocolate, vinegar, honey, pumpkin pie spice, ground cumin, cardamom, ground cloves, lengths, kidney beans, american cheese

Taken from www.food.com/recipe/cincinnati-chili-five-ways-382293 (may not work)