Ingredients:

  • 1.5 lb ground chuck (80/20)
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 2 cups low sodium beef broth
  • 15 oz tomato sauce
  • 14.5 oz fire-roasted diced tomatoes, undrained
  • 2 cups dry elbow macaroni
  • 15 oz kidney beans, drained and rinsed
  • 2 cups sharp cheddar cheese, freshly shredded
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Place your 1.5 lb ground chuck in a large pot over medium high heat. Don't move it too much; let it sit for 2-3 minutes to get a dark sear. Cook until browned and crumbly.
  2. Add the diced yellow onion and green bell pepper to the beef fat. Cook for 5 minutes until the onions are translucent and shimmering.
  3. Stir in the 3 minced garlic cloves. Garlic burns quickly, so keep it moving. Cook for 1 minute until fragrant.
  4. Sprinkle the chili powder, cumin, smoked paprika, garlic powder, and cayenne over the meat mixture. Stir for 2 minutes until the oils in the spices begin to sizzle and smell aromatic.
  5. Pour in the 2 cups beef broth, 15 oz tomato sauce, and the 14.5 oz fire roasted tomatoes with their juices. Scrap the bottom of the pot to release any stuck bits.
  6. Stir in the 2 cups dry elbow macaroni. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 12-15 minutes until the pasta is tender and most of the liquid has been absorbed.
  7. Fold in the 15 oz drained kidney beans. Cook for 2-3 minutes until the beans are heated through.
  8. Turn off the heat. Sprinkle the 2 cups of shredded cheddar over the top. Cover for 2 minutes until the cheese is a molten, gooey blanket.
  9. Stir the cheese gently into the sauce. Taste and add salt or black pepper as needed.
  10. Let the pot sit for 5 minutes. This allows the sauce to thicken further as it cools slightly. Serve while the cheese strings still pull away from the spoon.