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.