Recipe Index

Ingredients

• 1 tablespoon olive oil
• 1 whole red bell pepper, diced
• 1 jalapeño, deseeded and diced
• 1/2 yellow onion, diced
• 1 1/2 tablespoon garlic, minced
• 1 pound 90/10 ground beef
• 2 1/2 tablespoons chili powder
• 2 teaspoons smoked paprika
• 2 teaspoons cumin
• 2 teaspoons coriander
• 1 1/2 teaspoon oregano
• 1 teaspoon salt, more or less to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• pinch of cayenne powder, to taste
• 3 cups beef broth, more as needed
• 2 tablespoons light brown sugar
• 15- ounce can fire-roasted diced tomatoes
• 15- ounce can tomato sauce
• 1/2 tablespoon Worcestershire sauce
• 15- ounce can kidney beans, rinsed and drained
• 12 ounces elbow pasta
• 1 to 2 tablespoons cilantro, finely chopped
• 1/2 cup cheddar cheese, shredded
• sour cream, optional topping
• chopped green onions, optional topping

Method

1. Warm the olive oil in a large pot over medium heat and saute the red bell pepper, jalapeno and onion until softened.
2. Stir in the garlic for another minute, then add the ground beef, break it apart, and cook until browned with no pink left.
3. Add the chili powder, smoked paprika, cumin, coriander, oregano, salt, black pepper, onion powder and cayenne and cook 1 minute to bloom the spices.
4. Pour in the beef broth and stir in the brown sugar, fire-roasted tomatoes, tomato sauce and Worcestershire sauce, then bring the pot to a simmer.
5. Stir in the kidney beans and the uncooked elbow pasta, cover, and cook, stirring now and then, until the pasta is tender and has absorbed most of the liquid.
6. Fold in the cilantro and cheddar until the cheese melts, then serve the chili mac in bowls topped with sour cream, green onions and a little more cheddar.

Prep: 15 min · Cook: 30 min · Total: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data