Chili Beef Noodle Skillet
A quick and easy meal that combines hearty beef, crisp vegetables, and a flavorful blend of spices. Perfect for busy weeknights or casual family gatherings.
A quick and easy meal that combines hearty beef, crisp vegetables, and a flavorful blend of spices. Perfect for busy weeknights or casual family gatherings.
- Carbohydrate 26.1951610795089 g
- Cholesterol 118.249302304 mg
- Fat 24.0370027713272 g
- Fiber 2.56382184647948 g
- Protein 30.3535269706107 g
- Saturated Fat 10.5159314107958 g
- Serving Size 1 1 (273g)
- Sodium 194.491696370244 mg
- Sugar 23.6313392330294 g
- Trans Fat 2.98603025629057 g
- Calories 446 calories
Step-by-step
- Cook noodles according to package directions.
- Meanwhile, in a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink and vegetables are tender; drain.
- Add the tomatoes, chili powder, salt and pepper.
- Cook and stir for 2 minutes or until heated through.
- Drain noodles; stir into beef mixture and heat through.
- Remove from the heat.
- Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted.
Unlike a traditional Italian ragù that simmers for hours to tenderize large cuts of meat, skillet dishes utilizing ground beef rely on rapid browning to develop savory depth through the Maillard reaction. Ground beef offers significantly more surface area than whole muscle cuts, allowing amino acids and reducing sugars to react quickly over medium heat when excess moisture is allowed to evaporate. Drain the cooked beef and aromatics thoroughly after browning; removing excess rendered fat prevents the canned tomatoes from sliding off the noodles and ensures the sauce clings evenly to the starch. Egg noodles provide a porous, absorbent texture due to their high yolk content, which makes this preparation an exceptional candidate for second-day transformations. When stored in an airtight container in the refrigerator for up to three days, the noodles continue to absorb the spiced tomato juices, creating a denser, more cohesive texture upon reheating. Reheat portions gently on the stovetop over medium-low heat with a splash of water to loosen the starch molecules without scorching the dairy. Cheddar cheese added at the end introduces milk solids and fats that melt into a smooth emulsion, provided residual heat remains gentle enough to prevent protein separation. Understanding these thermodynamic properties allows cooks to manipulate texture long after the initial meal concludes, turning standard skillet fare into a reliable template for subsequent lunches.
