A comforting blend of chili spices, beans, and cheddar melted into creamy macaroni, all cooked together.
# What You'll Need:
→ Meats
01 - 1 lb ground beef
→ Vegetables
02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced
→ Pantry
05 - 1 (15 oz) can kidney beans, drained and rinsed
06 - 1 (15 oz) can diced tomatoes
07 - 1 (15 oz) can tomato sauce
08 - 2 cups beef or vegetable broth
09 - 2 cups uncooked elbow macaroni
→ 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
17 - ½ cup sour cream (optional, for serving)
# How to Make It:
01 - In a large pot or Dutch oven, cook ground beef over medium-high heat, breaking it apart. Drain excess fat if necessary.
02 - Add diced onion, red bell pepper, and minced garlic to the pot. 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 aromatic.
04 - Add kidney beans, diced tomatoes, tomato sauce, broth, and uncooked elbow macaroni. Mix thoroughly.
05 - Bring mixture 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.
07 - Plate the dish hot, optionally topped with a dollop of sour cream.
