Easy Chili Mac

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Step 1

Sauté Aromatics: Heat oil in a large skillet or Dutch oven over medium heat. Sauté the onion and garlic for 3 minutes until soft.

Step 2

Add Beef and Spices: Pour in the canned ground beef, including its canning juices for extra flavor. Stir in the chili powder and cumin, cooking for 1 minute.

Step 3

Pour Liquids: Add the undrained diced tomatoes, tomato sauce, and beef broth. Stir well and bring the mixture to a boil.

Step 4

Cook Pasta: Stir in the dry elbow macaroni. Reduce heat to medium-low, cover with a lid, and simmer for 9 to 11 minutes until the pasta is tender, stirring occasionally so it does not stick.

Step 5

Add Beans: Stir in the drained beans during the last 2 minutes of cooking just to heat them through.

Step 6

Finish with Cheese: Turn off the heat. Sprinkle the shredded cheddar cheese over the top, cover with the lid for 2 minutes until melted, and serve hot.