Pasta cakes topped with thickened Skyline-style chili

Cook the pasta a little past al dente, then refrigerate until cold.

Dice the onion.

Cook the onion in a well-oiled skillet until sweaty and translucent, without rushing.

Add tomato paste and cook, scraping and pushing it around.

Stir in chili powder, cinnamon, cumin, allspice and red pepper flakes.

Add the beef broth, tomato sauce, Worcestershire sauce, apple cider vinegar and a cup of water.

Add the raw beef and mix thoroughly, breaking it down and spreading it around.

Mix in the chocolate, bring to a boil, then simmer about an hour.

Snip the cold pasta and mix with eggs and breadcrumbs until it binds.

Oil a pan, add portions of the pasta mixture and smash down with a spatula until the bottom is crispy and brown; repeat on the other side.

Drain on a paper towel; repeat for the remaining cakes.

Top with the chili, made thicker than usual so it can be picked up, and grated cheese.