Cincinnati Chili Five-Ways

Name: Cincinnati Chili Five-Ways
Ingredients: 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

16 ingredients

13 steps

Ingredients

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

Directions

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.