Cincinnati Chili and Chocolate

2 pounds ground beef
3 large onions, chopped (3 cups)
3 cloves garlic, 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
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
16 ounces fettuccine, broken into 4-inch lengths
2 15-ounce cans kidney beans
3 cups shredded American cheese (12 ounces)

In a 4-1/2-quart Dutch oven cook beef, 2 cups of the onions, and garlic until beef is brown and onion is tender. Drain fat. Stir in remaining ingredients except fettuccine, kidney beans, cheese, and remaining onion. Pour into CP, cover, cook on high for 1 hour, switch to low setting and cook for 4 hours.

Cook fettuccine according to package directions; drain. Keep warm. In a 2-quart saucepan heat kidney beans; drain. Keep warm. To serve, divide fettuccine among 8 plates. Make an indentation in center of each fettuccine portion. Top with meat sauce, beans, remaining onions, and cheese. Makes 8 servings.

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