Ingredients:
1 lb (450g) ground beef
1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced (optional)
1 can (15 oz) diced tomatoes
1 can (15 oz) kidney beans or black beans, drained and rinsed
1 can (8 oz) tomato sauce
1 cup beef broth or water
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper to taste
2 cups elbow macaroni, uncooked
2 cups shredded cheddar cheese
1/2 cup shredded mozzarella cheese (optional)
Fresh parsley or cilantro for garnish (optional)
Instructions:
Cook the Ground Beef: In a large skillet or pot, cook the ground beef over medium heat until it’s no longer pink. Drain any excess fat.
Add Vegetables: Add the diced onion, garlic, and bell pepper to the skillet. Cook for about 3-4 minutes until the vegetables are softened.
Add the Tomatoes and Beans: Stir in the diced tomatoes, tomato sauce, beans, beef broth (or water), chili powder, cumin, paprika, salt, and pepper. Bring the mixture to a simmer.
Cook the Pasta: Add the uncooked macaroni to the skillet and stir to combine. Cover the skillet and let it simmer for about 10-12 minutes, or until the pasta is cooked al dente, stirring occasionally.
Add Cheese: Once the pasta is cooked, stir in the shredded cheddar cheese and mozzarella (if using). Stir until the cheese is melted and the mixture is creamy.
Serve: Garnish with fresh parsley or cilantro if desired, and serve hot.
Tips:
Customize: You can add more vegetables like corn, jalapenos, or diced tomatoes with green chilies for extra flavor and texture.
Cheese: For a different flavor, try using a blend of cheeses like Monterey Jack or pepper jack.
Leftovers: Chili Mac and Cheese makes great leftovers! Store in an airtight container in the fridge for up to 3 days and reheat in the microwave or on the stove.