Ingredients:

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

Homemade Chili Spice Mix:

• 1/2 tsp cayenne pepper (or chili powder for milder heat)
• 2 tsp paprika powder
• 2 tsp cumin powder
• 1 1/2 tsp onion powder (substitute garlic powder if preferred)
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1 1/4 tsp salt

Instructions:

1. Cook the Aromatics:
   • Heat olive oil in a large pot over high heat.
   • Add minced garlic and chopped onion, cooking for about 1 minute until fragrant.
   • Add chopped bell pepper and cook until the onion becomes translucent.
2. Brown the Meat:
   • Add the ground beef to the pot.
   • Cook, breaking it up as it browns.
   • Stir occasionally until the beef is no longer pink.
3. Add Remaining Ingredients:
   • Once the beef has browned, stir in crushed tomatoes, kidney beans, beef broth, and all of the spices from the chili spice mix.
   • Mix well to combine.
4. Cook the Pasta:
   • Add uncooked macaroni to the pot and stir.
   • Bring to a simmer, then reduce the heat to medium.
   • Cover the pot and cook for about 12 minutes, or until the pasta is al dente—just cooked but still slightly firm.
5. Turn off the Heat:
   • Once the pasta is cooked, turn off the heat but leave the pot on the stove.
   • Stir in half of the shredded cheese, allowing the sauce to absorb and become creamy.
   • Taste and adjust salt and pepper as needed.
6. Melt the Cheese:
   • Top with the remaining cheese, cover the pot, and let it sit for about 2 minutes until the cheese melts.
   • The sauce will thicken slightly during this time.
7. Serve:
   • Garnish with chopped coriander and serve immediately.

Recipe Notes:

1. Chili Powder: This recipe uses pure chili powder or cayenne pepper for heat. In some regions (like Australia and the UK), chili powder refers to a milder blend, so using cayenne or another hot chili powder is recommended for the spiciness that chili is meant to have.
2. The Key to Perfect Chili Mac: Don’t worry if the dish seems a bit saucy when you turn off the heat. The pasta will continue to absorb the sauce, and it will thicken up, resulting in the perfect creamy consistency.
3. Alternative Proteins: You can substitute the ground beef with other ground meats like turkey, chicken, or lamb.
4. Freezing Leftovers: Leftovers freeze well. If making ahead, remove the pot from heat when the pasta is slightly firm and the dish is saucy. After cooling, top with cheese, cover, and freeze. To reheat, thaw overnight and microwave until heated through.

Nutrition

Calories: 768 kcal | Carbohydrates: 75g | Protein: 44g | Fat: 35g | Saturated Fat: 14g
Cholesterol: 103mg | Sodium: 1630mg | Potassium: 1902mg | Fiber: 11g | Sugar: 12g
Vitamin A: 2226 IU | Vitamin C: 116mg | Calcium: 468mg | Iron: 12mg