Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 cups beef broth
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 2 cups elbow macaroni, uncooked
  • 2 cups sharp cheddar cheese, shredded
  • 1/4 cup milk

Instructions:

  1. Heat olive oil over medium high heat in a Dutch oven. Add ground beef and cook until browned and sizzling. Note: Don't stir too often; let the meat crust.
  2. Stir in diced onions and garlic, cooking for 3-5 minutes until onions are translucent.
  3. Stir in chili powder, cumin, and smoked paprika; coat the meat for 1 minute until fragrant. This toasts the spices and wakes them up.
  4. Pour in diced tomatoes with juice, beef broth, and kidney beans. Bring to a boil, then reduce to a simmer.
  5. Stir in uncooked macaroni. Note: Make sure the pasta is mostly submerged in the liquid.
  6. Cover with a lid and simmer for 10-12 minutes, stirring occasionally, until pasta is al dente and liquid has thickened into a glossy sauce.
  7. Remove the pot from heat. This is crucial for the Chili Mac because if the pot is too hot, the cheese can separate.
  8. Fold in shredded cheddar cheese and milk until completely melted and velvety.