Easy Nachos

Heat a large pot over medium-high heat and add the ground beef, breaking it into small crumbles with a spoon as it cooks until no pink remains, about 5-7 minutes.

Stir in the dried minced onion and cook for 1 minute until fragrant.

Add the chili powder, pumpkin pie spice, and salt to the beef mixture and stir well to combine, cooking for about 1 minute to bloom the spices.

Pour in the beef broth and tomato sauce, then add the vinegar and semi-sweet chocolate pieces, stirring until the chocolate is fully incorporated.

Fold in the rinsed kidney beans and bring the mixture to a simmer over medium heat, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.

While the chili simmers, bring a separate large pot of salted water to a boil and cook the fettuccine (broken into 4-inch lengths) according to package directions until al dente, then drain and set aside.

Taste the chili and adjust seasoning with additional salt or spices as needed.

Divide the cooked pasta among four serving bowls, then ladle the hot chili over the pasta.

Top each bowl generously with shredded cheddar cheese and sliced onion if desired, then serve immediately.