Cincinnati-Style Chili

Makes 4 servings

1 pound ground beef
1 tablespoon dried minced onion
1 (15 oz) can kidney beans, rinsed and drained
1 (8 oz) can tomato sauce
1/2 cup beef broth
1 tablespoon chili powder
1 tablespoon semisweet chocolate pieces
1 tablespoon vinegar
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
8 oz fettuccine, broken into 4-inch lengths, or 8 oz egg noodles
Sliced onion (optional)
1 cup (4 oz) shredded cheddar cheese

In a medium saucepan, cook beef and onion until beef is brown. Drain fat.
Stir in beans, tomato saue, beef broth, chili powder, chocolate, vinegar,
pumpkin pie spice, and salt. Bring to boiling. Reduce heat. Cover; simmer
about 15 minutes. Meanwhile, cook pasta according to package directions.
To serve, divide pasta among 4 plates. Make a well in the center of each.
Top with meat sauce and sliced onion, if desired; then cheese. Makes 4
servings.

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