Photo: Iain Bagwell; Styling: Thom Driver
We add a little ground chuck to the beef mixture for extra richness.
Serves 6 (serving size: about 1 1/4 cups chili, 2 tablespoons noodles, 2 tablespoons cheese, and 2 tablespoons onion)
1. Bring 2 cups water to a boil in a large Dutch oven. Reduce heat to a simmer. Add beef, stirring to crumble. Stir in sweet onion, 1 teaspoon vinegar, Worcestershire sauce, and next 9 ingredients (through tomato sauce). Return to a simmer. Partially cover, and cook 2 hours, stirring occasionally. Stir in kidney beans; cook 5 minutes. Remove from heat; stir in remaining 1 teaspoon vinegar.
2. Combine cooked pasta, 1/4 cup water, and oil in a large nonstick skillet over medium-high heat. Cook until water evaporates and pasta is lightly browned, stirring occasionally (about 12 minutes). Coarsely chop noodles. Serve chili with pasta, cheese, and white onion.