For hard gainers and heavy bulking phases: this is a calorie-maximum meal, not an everyday plate. Beef chili and macaroni cooked together in one pot, smothered in cheddar and sour cream.
Add both beefs and the onion and break up the meat. Cook until browned and the beef reaches 71°C (160°F), about 8 minutes. Stir in the chili powder and cumin for 1 minute.
Add the macaroni, diced tomatoes, beans, broth and salt. Bring to a boil, then simmer over medium heat, stirring every 2 minutes so it does not stick, until the pasta is tender and the sauce is thick, about 12 minutes.
Take off the heat, stir in half the cheddar and scatter the rest on top. Cover for 2 minutes to melt.
Serve in a big bowl topped with sour cream.
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Photo: jeffreyw, Wikimedia Commons, CC BY 2.0
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