Steak and Shake inspired Chili Mac

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I don't normally make lazy recipes that include an ingredient "to taste", but it's been one of those weeks. Forgive me.

Serves 1 - 2, but makes enough chili for 2 more nights worth of however many servings this made for you on the first night. 

Ingredients:

  • 1 pack maruchan ramen (seasoning pack discarded), plus 2 more packs for subsequent nights. 
  • 1.5 cups cooked pinto beans (drained and rinsed)
  • 1 (4 ounce?) can tomato paste
  • 1 (15 ounce?) can Keystone beef (any style); don't drain.
  • 1 tbsp chili powder (the kind that has the cumin and garlic mixed in)
  • Fresh diced onions (to taste)
  • Salt (to taste)
  • Sliced black olives (to taste)
  • Shredded fiesta blend cheese (to taste)
Directions:
  1. Ramen is my go-to pasta ingredient, because you can cook it in the microwave and it's not fussy. Put the noods in a microwave-safe bowl.
  2. Add just enough filtered water to cover the noods. 
  3. Microwave for 3.5 minutes. Stir.
  4. Microwave for 4 more minutes.
  5. While that's cooking, add the beef, beans, chili powder and tomato paste to a large bowl. Stir well.
  6. Once the noods are done, add the pasta water to the chili and stir well. 
  7. Add 1/3 of the chili to a microwave safe bowl, and transfer the rest to a storage container with lid for the refrigerator.
  8. Microwave the first chili for 1 minute. Stir. 
  9. Microwave for another minute. Stir.
  10. While that's cooking (drain the noods on subsequent nights) divide the noods  among 2 bowls.
  11. Top with chili, cheese, onions and black olives.
  12. Nuke for 30 seconds to 1 minute. Serve. 
  13. Repeat for 3 nights in a row with reserved chili plus 2 more packs of Ramen.


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