Ingredients
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups elbow macaroni, uncooked
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 tablespoon olive oil
Instructions
1. Brown the Beef Heat the olive oil in a large pot over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and the onion is softened. Drain any excess grease.
2. Add the Garlic and Seasonings Stir in the minced garlic, chili powder, cumin, paprika, salt and black pepper. Cook for about 1 minute, until fragrant.
3. Build the Chili Add the diced tomatoes, tomato sauce, tomato paste, kidney beans and beef broth. Stir everything together and bring the mixture to a gentle boil.
4. Cook the Macaroni Stir in the uncooked macaroni. Reduce the heat to medium-low, cover and simmer for about 10–12 minutes, stirring occasionally, until the pasta is tender.
5. Add the Cheese Remove the pot from the heat and stir in the cheddar and Monterey Jack cheese until melted and creamy.
6. Serve