Savory chili-spiced macaroni with ground beef, beans, and cheddar, cooked effortlessly in a single pot.
# What You Need:
→ Meats
01 - 1 lb ground beef (or turkey for lighter option)
→ 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 elbow macaroni, uncooked
→ 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:
01 - Heat a large pot over medium-high heat. Add ground beef and cook until browned, 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 soft and fragrant.
03 - Incorporate chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir and cook for 1 minute.
04 - Pour in kidney beans, diced tomatoes, tomato sauce, broth, and uncooked elbow macaroni. Stir thoroughly to combine.
05 - Bring mixture to a boil, then lower heat to medium-low. Cover and cook for 12 to 15 minutes, stirring occasionally, until pasta is tender.
06 - Remove lid and stir in shredded cheddar cheese until fully melted and creamy.
07 - Plate the dish hot, optionally topped with a dollop of sour cream.
