Ingredients

Main Ingredients

• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 onion, finely chopped
• 1 red capsicum (bell pepper), chopped
• 500 g (1 lb) lean ground beef
• 800 g (28 oz) crushed canned tomato
• 420 g (14 oz) red kidney beans, drained
• 2 1/2 cups (625 ml) beef broth (chicken broth also works)
• 250 g (8 oz) uncooked elbow macaroni
• 2 cups (200 g) shredded cheese (cheddar, Monterey Jack, or tasty cheese)
• 1/4 cup finely chopped coriander (cilantro), for garnish

Homemade Chili Seasoning

• 1/2 tsp cayenne pepper or pure chili powder (adjust to your preferred spice level)
• 2 tsp paprika
• 2 tsp ground cumin
• 1 1/2 tsp onion powder (or substitute garlic powder)
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1 1/4 tsp salt

Instructions

1. Heat the olive oil in a large pot over high heat. Add the garlic and onion and cook for 1 minute. Stir in the chopped capsicum and continue cooking until the onion becomes translucent.
2. Add the ground beef and cook, breaking it into small pieces as it browns.
3. Once the beef is fully browned, add the crushed tomatoes, kidney beans, beef broth, uncooked macaroni, and all of the seasoning ingredients. Stir everything together, bring the mixture to a simmer, then reduce the heat to medium.
4. Cover the pot and cook for 12 minutes, or until the macaroni is just al dente. The mixture should still be slightly saucy rather than dry.
5. Turn the heat off, leaving the pot on the burner. Stir in half of the shredded cheese until combined. Taste and adjust the salt and pepper if needed. Sprinkle the remaining cheese over the top, cover again, and let it sit for about 2 minutes, allowing the cheese to melt while the sauce thickens naturally.
6. Garnish with chopped coriander, if desired, and serve immediately.

Recipe Tips

• Choosing the chili powder: This recipe uses pure ground chili or cayenne pepper for heat. If you're using a blended American-style chili powder, keep in mind that it is generally milder because it contains additional spices.
• For perfectly cooked pasta: Remove the pot from the heat as soon as the macaroni reaches al dente. The residual heat finishes cooking the pasta while preventing it from becoming overly soft.
• Protein variations: Ground chicken, turkey, pork, or lamb can be substituted for the ground beef with equally delicious results.
• Freezer-friendly: Leftovers freeze well. Thaw overnight before reheating in the microwave. If preparing specifically for freezing, cook the pasta until it's just shy of al dente, allow the dish to cool, top with the cheese, then freeze. Reheat after thawing for the best texture.