Preheat broiler. Bring a large pot of water to a boil over high heat for the pasta.
Place a medium pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the meat to the pan and cook until golden brown, 5-6 minutes.
Add the onion and chili powder to the pan, season with salt and pepper, and cook until the onion is tender, 4-5 minutes. Add the ketchup, mustard and beef stock to the pot, bring up to a bubble and simmer until slightly thickened, 4-5 minutes.
While the chili is working, salt the boiling water and drop the pasta in. Cook to al dente according to package directions then drain thoroughly and return it to the pot.
Add the chili to the pot with the pasta and give everything a good toss. Transfer to a casserole dish and top with the shredded cheese. Place the casserole under the broiler to melt and brown the cheese. Serve with a simple salad alongside.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (692g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 458 (40%)|
|Amt Per Serving||% DV|
|Total Fat 50.9g||68 %|
|Saturated Fat 22.5g||112 %|
|Monounsaturated Fat 20.1g|
|Polyunsanturated Fat 3g|
|Cholesterol 160.4mg||49 %|
|Sodium 1450.8mg||50 %|
|Potassium 1574.6mg||41 %|
|Total Carbohydrate 105.2g||31 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 98.4g|
|Protein 65.1g||93 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1143
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.