Here is another yummy recipe I found on Rachel Ray's website. I had to modify the noodles to be gluten free, of course.
2 tablespoons EVOO -Extra Virgin Olive Oil
1 1/2 pounds ground sirloin
1 large onion (It's a little too much onion. I used half and it needs to be finely diced)
2 tablespoons chili powder
salt and pepper
1/2 cup ketchup
1/4 cup yellow mustard
1 can beef stock
1 pd gluten free noodles
1 1/2 cups shredded sharp yellow cheddar (the sharper the better!)
Preheat broiler. Bring large pot of water to a boil over high heat for the pasta. In a separate pan brown the ground sirloin. Then add onion and chili powder, season with salt and pepper and cook until onion is tender. 4-5 minutes. Add the ketchup, mustard and beef stock to the pot, bring to a bubble and simmer until slightly thickened, 4-5 minutes.
While the chili is working, salt the boiling water and drop in the pasta. Cook to al dente according to the package instructions, then drain 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 shredded cheese. Place casserole under broiler to melt and brown the cheese. Serve with a simple salad.