Chili Mac

Ingredients

• 1 tbsp vegetable oil
• 1 medium yellow onion – finely chopped
• 3 cloves garlic – minced
• 1 pounds ground beef (85% lean)
• 1.25 tsp kosher salt
• 0.5 tsp black pepper
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp paprika
• 1 tsp dried oregano
• 0.25 tsp cayenne pepper
• 2 tbsp tomato paste
• 28 ounces canned diced tomatoes – with juices
• 15 ounces canned kidney beans – drained and rinsed
• 2.5 cups low-sodium beef broth
• 12 ounces elbow macaroni
• 2 cups sharp cheddar cheese – shredded

Instructions

1. Heat the vegetable oil in a large heavy pot over medium heat until shimmering, 1–2 minutes.
2. Add the finely chopped onion and cook, stirring, until translucent and lightly golden, 5–7 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Add the ground beef, kosher salt, and black pepper; cook, breaking up the meat, until browned with no pink remaining, 6–8 minutes. Spoon off excess fat if needed.
5. Sprinkle in the chili powder, ground cumin, paprika, dried oregano, and cayenne pepper; cook, stirring, to bloom the spices, 1 minute.
6. Stir in the tomato paste and cook until darkened and sticky, 1–2 minutes.
7. Add the canned diced tomatoes with their juices, the drained and rinsed canned kidney beans, and the low-sodium beef broth; bring to a boil over medium-high heat.
8. Stir in the elbow macaroni, reduce heat to maintain a lively simmer, and cook uncovered, stirring frequently to prevent sticking, until the pasta is al dente and the sauce is thick and hearty, 12–15 minutes.
9. Remove from the heat and stir in the shredded sharp cheddar cheese until melted and glossy, 1–2 minutes. Let stand 2–3 minutes to settle, then serve hot.