Cincinnati Chili - cooking recipe

Ingredients

2 lb. ground beef
3 large onions, chopped (3 c.)
3 cloves garlic, minced
1 (15 oz.) can tomato sauce
1 c. beef broth
2 Tbsp. chili powder
2 Tbsp. semi-sweet chocolate pieces
2 Tbsp. vinegar
2 Tbsp. honey
1 Tbsp. pumpkin pie spice
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. ground cardamon
1/4 tsp. ground cloves
16 oz. fettuccine, broken into 4-inch lengths
2 (15 1/2 oz.) cans kidney beans
4 c. shredded American cheese (1 lb.)

Preparation

In 4 1/2-quart Dutch oven, cook the beef, 2 cups onion and garlic until meat is brown and onions are tender.
Drain fat. Stir in remaining ingredients except fettuccine, beans and cheese. Bring to a boil; reduce heat.
Cover and simmer over low heat for 1 hour.
Skim off fat.
Cook fettuccine; drain.
Keep warm.
In 2-quart saucepan, heat kidney beans; drain and keep warm.
Divide fettuccine into 8 servings.
Top with meat sauce, beans, remaining onions and cheese.