In a dutch oven saute diced onions in butter until blond and slightly soft. add ground beef and beef broth. simmer over medium heat breaking up the ground beef. Once the beef is completly cooked ad the tomatoes, Worcestershire and seasonings.
Reduce the heat to simmer and cook for about 90 minutes until the chilli has reduced so that the chili is thick but pourable. if too thick simply add in a few tablespoons of beef broth.
Prepare the Hearts of palm noodles by rinsing in cold water then boiling in lightly salted water for 3-5 minutes until slightly tender. To serve layer the chili over the hearts of palm noodles then top with a heap of shredded cheddar cheese and diced onions.
serving size about 1 cup of chili w/ ½ a can of Palmini noodles, ¼ cup cheddar cheese and 2 tbsp diced onion