2 lbs. ground beef
2 c. chopped onion
3 cloves minced garlic
1 (15 oz.) can tomato sauce
1 c. beef broth or bouillon
2 tbsp. chili powder
2 tbsp. semi sweet chocolate chips
2 tbsp. vinegar
2 tbsp. honey
1 tbsp. pumpkin pie spice
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. ground cardamom
1/4 tsp. ground cloves
16 oz. fettuccine, broken into 4" lengths
2 (15 1/2 oz.) cans kidney beans
4 c. shredded American cheese (1 lb.)

In Dutch oven, cook beef, 1 cup of the onion, and garlic until beef is brown and onion tender. Drain fat. Stir in remaining ingredients except fettuccine, beans and cheese. Bring to boiling, reduce heat. Cover, simmer over low heat 1 hour. Skim off fat. Cook fettuccine; drain. Keep warm.

In saucepan, heat kidney beans; drain. Keep warm. To serve, divide fettuccine among 8 plates. Make indentation in centers. Top with meat sauce, beans, remaining onion and cheese. Makes 8 main dish servings.