Ingredients:

  • 1 lb Lean Ground Beef (90/10)
  • 1 large Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 Green Bell Pepper, diced
  • 2 tbsp Chili Powder
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 0.5 tsp Onion Powder
  • 15 oz Tomato Sauce
  • 15 oz Kidney Beans, rinsed and drained
  • 2.5 cups Beef Broth
  • 2 cups Dry Elbow Macaroni
  • 2 cups Sharp Cheddar Cheese, freshly shredded
  • To taste Salt and Black Pepper

Instructions:

  1. Place a heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef and diced onion, breaking the meat apart with a wooden spoon.
  2. Add the minced garlic and diced green bell pepper. Sauté until the beef is deeply browned and the onions are translucent, approximately 5-7 minutes.
  3. Stir in the chili powder, cumin, smoked paprika, and onion powder. Toast the spices for 1 minute to bloom the flavors in the rendered beef fat.
  4. Pour in the tomato sauce, rinsed kidney beans, and beef broth. Stir to combine, scraping any browned bits (fond) from the bottom of the pot.
  5. Stir in the dry elbow macaroni. Bring the mixture to a gentle boil, then reduce heat to medium-low and cover the pot.
  6. Simmer for 10-12 minutes, stirring occasionally to prevent sticking, until the pasta is tender and the liquid has thickened into a gravy-like consistency.
  7. Remove the pot from the heat. Fold in the freshly shredded cheddar cheese until completely melted and emulsified into the sauce. Season with salt and pepper to taste and serve immediately.