A warm, cheesy blend of chili, beans, and macaroni cooked together for a satisfying meal.
# What You'll Need:
→ Meats
01 - 1 lb ground beef (454 g), or turkey as a lighter alternative
→ Vegetables
02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced
→ Pantry
05 - 1 can kidney beans (15 oz/425 g), drained and rinsed
06 - 1 can diced tomatoes (15 oz/425 g)
07 - 1 can tomato sauce (15 oz/425 g)
08 - 2 cups beef or vegetable broth (480 ml)
09 - 2 cups uncooked elbow macaroni (220 g)
→ Spices
10 - 2 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - ½ tsp dried oregano
14 - ½ tsp salt
15 - ¼ tsp black pepper
→ Dairy
16 - 1½ cups shredded cheddar cheese (150 g)
17 - ½ cup sour cream (120 ml), optional for serving
# How-To Steps:
01 - In a large pot or Dutch oven, cook ground beef over medium-high heat, breaking apart with a spoon. Drain excess fat if necessary.
02 - Add diced onion, red bell pepper, and minced garlic. Cook for 3 to 4 minutes until softened.
03 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Add kidney beans, diced tomatoes, tomato sauce, broth, and uncooked elbow macaroni. Stir thoroughly to combine all components.
05 - Bring to a boil, then reduce heat to medium-low. Cover and simmer for 12 to 15 minutes, stirring occasionally, until pasta is tender.
06 - Remove lid and stir in shredded cheddar cheese until melted and creamy. Serve immediately, optionally topped with sour cream.
