This was delicious. You could taste the separate chili and cheeseburger tastes and they went great together. Recipe is from Rachel Ray.
2 tbsp EVOO
1.5 pounds ground sirloin
1 large onion, finely chopped
2 tbsp chili powder
salt and ground black pepper
1/2 cup ketchu
1/4 cup yellow mustard
1/2 cup tomato sauce
1-2 cups beef stock (use more if you want it more liquidy)
pound elbow macaroni
1.5 cups shredded sharp cheddar cheese
Preheat broiler and bring a large pot of water to a boil for the pasta. Place a pan over medium-high heat and add the olive oil. Add the ground sirloin and cook until brown, about 6 minutes. Add the onion and chili powder to the pan, season with salt and pepper, and cook until the onion is tender, 5 minutes. Add the ketchup, mustard, tomato sauce, and beef stock to the pan. Bring to a boil and simmer over medium-low heat until thickened, about 5 mintues.
While the chili is simmering, add the pasta to your salted boiling water. Cook to al dente, drain, and return to pot. Add the chili to the pasta pot and mix well.
Transfer everything to a casserole dish and top with the shredded cheese. Place the casserole under the broiler to melt the cheese. Enjoy!