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Lynn's Beef  Pasta Chili

1  pound ground beef
1  15-ounce can kidney beans, rinsed and drained
1  tablespoon dried minced onion
1  cup shredded cheddar cheese (4 ounces)
Sliced onion
3  tablespoon chili powder
1  tablespoon vinegar
 salt & pepper
1/2  cup beef broth
2  teaspoons pumpkin pie spice
1  tablespoon semisweet chocolate pieces
1  8-ounce can tomato sauce
To taste; picante or other sauce Mexican Sauces M72 
 8-ounces fettuccine, broken into 4-inch lengths, or 8 ounces egg noodles

In a saucepan, cook beef and onion until beef is brown. Drain fat. Stir in beans, tomato saue, 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

Serve with; Lynn's Spanish RiceM16 and Kat's Guacamole SaladM21 and Kat's Pinto Beans & FrijolesM24 and Kat's Flour Tortilla  BR26 and Mexican Sauces M72

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