1. Chili Powder:
In Australia, UK and most parts of the world, ground chilli (aka "chilli powder") is plain dried chillies that have been ground. However, in the US, Chilli Powder has other things in it so it is nowhere near as hot as pure Chilli powder. This recipe calls for pure ground chilli for spiciness. Cayenne pepper is a perfect substitute, or any other HOT chilli powder. Chili is supposed to be spicy!!!
The key with this recipe is to turn the stove OFF as soon as the pasta is just cooked. The pasta will keep cooking when you put the lid on to melt the cheese. Don't worry if it's still saucy - saucey is GOOD!!! Plus sauce always gets sucked up by pasta so there will be less by the time you serve it.
3. OTHER PROTEINS:
This recipe will also work other minced meat, including chicken, pork, turkey and even lamb!
Leftovers freeze fine, thaw then best reheated in microwave. For make ahead freezing, take it off the stove when the pasta is a tiny touch still firm. It should still be saucy. Let it cool, then top with cheese. Cover then freeze. Then to reheat, let it thaw overnight, then microwave is best to reheat (fastest so pasta won't bloat).
per serving, assuming 5 servings. Very generous servings!