Ingredients:
- ½ cup red onion, diced
- 1½ pounds lean ground beef
- ¼ cup of chili powder
- 1 tablespoon ground cinnamon
- 1 tablespoon ground cumin
- 1 teaspoon allspice
- 1 teaspoon ground cloves
- 2 bay leaves
- ¼ cup unsweetened cocoa
- 2 cups beef broth
- 1 cup of tomato sauce
- 1 tablespoon apple cider vinegar
- Ground cayenne pepper to taste
- 2 pounds fettuccine pasta
- ½ cup cheddar cheese
- Salt and pepper to taste
Procedure:
- Preheat the 10½-inch Skillet at medium-high temperature for 3 minutes. Add the onion and sauté for 1 minute. Add the meat and stir well for 2 minutes. Add all remaining ingredients (except the cheese and the pasta) and mix well for 4 minutes. Reduce to low temperature, cover with the Redy-cook valve closed and cook for 4 minutes.
- Fill two thirds of the 6-quart Dutch Oven with water, cover with the Redy-cook valve open and simmer over medium-high temperature until the valve whistles, in about 7 minutes. Add the pasta, reduce the temperature to low and cook with cover closed for 7 minutes, or until al dente. Drain the pasta using the Senior Steamer/Colander.
- Serve the pasta with chili and sprinkle a bit of cheese on each serving.