Cincinnati-Style Chili
1 pound ground beef
1 tablespoon dried minced onion
1 (15 ounce) can kidney beans, rinsed and drained
1 (8 ounce) can tomato sauce
½ 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 ounces fettuccine, broken into 4-inch lengths, or 8 ounces egg noodles
Sliced onion (optional)
1 cup shredded cheddar cheese (4 ounces)
In a medium saucepan, cook beef and onion until beef is brown. Drain fat. Stir in beans, tomato sauce, 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. Enjoy. Marilyn.
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